Summer means garden fresh vegetables! I’m always looking for new recipes to create with the summer garden veggies from our local farmers. How about you? Do you have your own garden? If so what is growing in it? If you don’t have your own garden, make sure you know where to go to get all the best summer garden fresh vegetables to cook for your family. Best prices can easily be found at local markets, farm markets, road side stands, neighborhood stands and even from friends and family.
Zucchini and yellow squash are crops which can produce a lot of veggies. What are some of your favorite squash recipes? I’m always amazed at what people make with their squash. If you find yourself in that situation where you have an abundance of squash and are looking for new recipes give this Summer Squash Pie a try. It is easy to make and a perfect inexpensive meal for your family budget!
I was doing a search on Pinterest for squash recipes. I could not believe all of the mouth-watering recipes from all of these bloggers! I was amazed at the variety. Have you ever heard or tried Gluten-Free Zucchini Quinoa Breakfast Cake, Cherry Zucchini Smoothie, Zucchini Pancakes or Zucchini and Corn Casserole? Or how about Zucchini Orzo Salad, Chocolate Fudge Zucchini Brownies, Zucchini Cornbread, Summer Cilantro Zucchini Pasta or Zucchini Jam? Seriously these recipes all look amazing. I have pinned all the above recipes to a few of my Pinterest boards. You’ll have to stop over and check them out on the Recipes to Try: Beverages, Breakfast, Desserts and Side Dish Boards.
Here are the 5 bonus zucchini and squash recipes from my blogs which are all worth trying.
- 2 tablespoons LAND O LAKES Butter
- 4 cups thinly sliced zucchini
- 1 cup chopped onions
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasonings
- 2 LAND O LAKES® Eggs well beaten
- 2 cups shredded Muenster or mozzarella cheese 8 oz
- 1 can 8 oz Pillsbury® refrigerated crescent dinner rolls (or any kind of pop up biscuit for crust)
- 2 teaspoons yellow mustard I used about a tablespoons and a half but that was my preference
Heat oven to 375°F.
In 12-inch skillet, melt butter over medium-high heat.
Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender.
Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles.
Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust.
Firmly press perforations to seal.
Spread crust with mustard.
Pour egg mixture evenly into crust-lined pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean.
If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning.
Let stand 10 minutes before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 509mgCarbohydrates: 19gFiber: 2gSugar: 6gProtein: 13g