Summer Vegetable Pie

Jul
28

It’s that time of year. You know, when if you don’t have a garden of your own overflowing with squash and zucchini, somebody you know does and they’re dropping it off with you by the bagful. Or just setting it on your front porch and running. Not that there’s anything wrong with squash and zucchini. I love ‘em. (Pictured– veggies picked out of my garden yesterday!) But sometimes…in the summer…they can be a bit much. And so I’m always looking for squash and zucchini ideas. If you’re like me, then here’s a new one for you–and it’s yummilicious! And to make it even more fun, it’s a Quick Mix recipe.

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How to make Summer Vegetable Pie:

1/2 cup halved cherry tomatoes
1 cup yellow squash, chopped
1 1/2 cups zucchini, chopped
1 cup onion, chopped
4 eggs
1 cup Quick Mix or your favorite baking mix
1/2 cup sour cream
1 tablespoon olive oil
1/2 cup grated Monterey Jack and Cheddar cheese blend
1 tablespoon minced garlic
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Combine chopped vegetables in a large bowl. Add eggs, baking mix, sour cream, oil, cheese, garlic and other seasonings all together. Mix well. Pour into a greased 9-inch pie pan. (It will look as if it won’t fit into the pie pan, but it will!) Bake at 350-degrees for approximately 40 minutes. (Do you see how brief the instructions are for this recipe? It’s easy.)
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More ideas: Instead of cherry tomatoes, squash, zucchini, and onion, use four cups of whatever you like (or are over-run with this summer). Use all zucchini. All squash. Or any combination of your favorite vegetables. You can even substitute one cup of the vegetables for a cup of cooked, chopped or ground meat for a main course. Use different cheeses and seasonings. Anything goes in this pie! You can also bake it in an 8-inch square dish instead of a pie pan. But then you can’t really call it a pie. Not that there’s a pie crust here or anything. Let’s just not analyze why I’m calling this a pie at all. I love pie. Maybe I’m obsessed with pie. And if loving pie is wrong, I don’t want to be right.

So what about you? What are you over-run with this year in your garden? And what do you wish you were over-run with but aren’t? (Me, I wish I had more tomatoes!)

See this post at Farm Bell Recipes and save it to your recipe box.

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50 Responses
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7-28
5:51
am

Where I live I can’t have a garden. Unfortunately, I do not know anyone with a bumper crop of veggies. I just wish someone would bring me a bag full of goodies.

Kathleen in MI

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7-28
7:02
am

mmmm…fresh zucchini is good. I had that yesterday at my parents house. I cubed a zucchini, about a cup of chopped onions, and a can of stewed tomatoes (fresh is better) a dash of salt and pepper, and simmer it until the zucchini is done. Yummy!

TeresaH

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7-28
7:29
am

This is definitely a summer recipe winner. Since the pie includes eggs and has no crust, it could be called a frittata.

flutterby

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7-28
7:45
am

I wish I lived closer to my parents. My dad grows some of the BEST tomatoes. I NEED tomatoes!!

Debbie in Memphis

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7-28
8:19
am

Looks yummy!. This will be my zucchini/yellow squash recipe
for this evening’s dinner. The veggies are piling up on my kitchen counter so I’m trying all kinds of recipes to use them up! They are also good cubed, tossed in olive oil, and seasoned with Italian seasoning and roasted in the oven or cooked on the grill if you have a grill pan.

Gail

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7-28
8:39
am

This looks like a great recipe. My sister in law and people in my church bring me all sorts of homegrown veggies. there is nothing like a homegrown summer tomato – NOTHING. why cant the ones in the store taste like them? A tomato sandwich with mayo and onion is unreal.

maybe there is a farmer’s market near you or a small town that has one on the square.

jane

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7-28
8:40
am

I just looked at your weather – unreal – we wake up and it is 80 and it has been over – over 100 for days now and all this week – we are dying here in Texas. NO rain for a month. wow 62 the low!!!!!! where is fall?????

jane

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7-28
8:43
am

No garden here. No sun in the backyard, just my pretty woods. We go to the farmer’s market for our fruits and veggies in the summer.

kacey

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7-28
8:45
am

Tomatoes! Oh, how I wish I was overrun with tomatoes. A couple of years ago a tomatoe vine came up mysteriously in the corner of my yard. I contend a kid threw his sandwich over the fence, and one of the tomatoes in it managed to procreate. Anyway, the tomatoes were awful. I was so disappointed. At the moment my “garden” is about 15 inches in diameter. But, even so, I am overrun with basil. It’s pesto-making time!

Suzette

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7-28
8:52
am

Thanks for the recipe. My crop looks like yours, except I had cucumbers and peppers instead of zucchini. Another recipe for the squash and zucchini – cube into 3/8 inch cubes, chop an onion (I use 2 yellow squash to one onion). Put about 3 TBSP olive oil in a cast iron skillet and heat. Then add the veggies. Sprinkle with corn meal mix (or add flour and baking powder to your cousin’s corn meal) and stir fry. Salt and pepper to taste. Much easier than frying squash.

Jill Harper Flinchum

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7-28
8:55
am

We have lots of cucumbers. I wish I had green beans.

Crystal B.

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7-28
8:59
am

I also have a bunch of yellow squash and zucchini. I found this recipe online and made it last week. It’s delicious! Even my picky son liked it. Tastes similar to a cream of potato soup. So now I’m going to follow the instructions for freezing it so we can enjoy it all winter too!

Zucchini Soup

1 medium onion, chopped coarsely
1 clove garlic, minced
¼ cup butter
4-6 medium zucchini or summer squash, chopped in 1 inch cubes (approx. 3 cups)
½ cup chicken broth
¼ tsp salt (sea salt or kosher preferred)
dash of pepper
½ cup milk
½ cup cream

1.Saute the onion, garlic and butter until the onion is slightly transparent.
2.Add the zucchini and broth and simmer until squash is very tender (approx. 10 minutes). Puree in blender or food processor.
3.Add remaining ingredients. If serving warm, serve immediately. If serving cold, chill for several hours.

*** This soup may be preserved by freezing it. Just make the soup through step 2 above, and freeze. To eat later, just defrost, bring to a boil, and add the remaining ingredients (seasonings, milk and cream). ***

Angie

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7-28
9:03
am

YUM! That looks like a recipe my family would enjoy. My garden is just now taking off so I can only look at your veggie pictures and dream…and drool. :elephant:

Kim

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7-28
9:06
am

I am over run with peppers. Hot Banana’s, cayenne and jalaps. I planted two stages of tomatoes. 10 plants when I was supposed to and 20 something end of june. So I should have late tomatoes. YAY! :flying:

wkf

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7-28
9:07
am

This is the first year we have not put in a garden and I really miss having our own home grown beans, cucumbers, potatoes and, especially, tomatoes. To me a tomato from the store can’t compare to one from your own garden…so juicy and tasty.

Shari C

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7-28
9:07
am

We have had almost 40 inches of rain this year, so my garden is over-run with weeds! Enough already!

That recipe looks so good. I can’t wait to try it. Thank you.

Kathryn

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7-28
9:10
am

I am infested with a squash bugs….ahhhh…it has a been a long and gruesome battle from day one….I grew Butternut and Spaghetti squash too this year (for the first time) Suzanne, you should do it…they are soooo easy to grow but….it is more squash plants for squash bugs…I am glad to report that Operation Longlivethesquash is gaining ground and beginning to fend off any additional enemy takeover attemps by hatching more of their squash eggs. Last week was a brutal fight, we lost one of our strongest and fruit bearing Butternut Platoons but their army suffered several numerous casualties and it has been confirmed by intelligence their elder leaders suffered a violent death by our clippers. Thus, they are being forced to send their young and inexperienced troops…the end is definitely near…I plan a final round of stealth spray and the spoils will go to the Victor to be used in Summer Vegetable Pie!!!

General Tresh in Oklahoma

Tresha

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7-28
9:15
am

I am not lucky enough to have a garden and none of my neighbors do either. I have to depend on roadside fruit stands and the are just tooooo expensive for my budget.The pie sounds delish though. I may try to find the ingredients and make this one. I am on the refreshment committee next Sunday . We have social hour after church and it’s great. So thanks for sharing this recipe with us. to all.

Fannie M Wiggins

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7-28
10:45
am

YUM! What time is lunch? I’ll be right over! :mrgreen: That looks deliscious, as do all your recipes! LOVE vegies. Can’t say I am overrun with any, unfortunately!! Yet, I have very pleasant memories of my mother’s cabinets overloaded with peaches, tomatoes and bags of corn, fresh from the fields..watermelon, ect. I just love all that fresh produce! :mrgreen: :mrgreen: :mrgreen: :fryingpan:
Nutmeg is so precious!

Donna

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7-28
10:46
am

sorry, that should read “my mother’s countertops”..I’ll wake up here soon. LOL

Donna

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7-28
10:48
am

Jane, I hear ya on the heat in Texas – we are under a heat advisory here too and it is STEAMY to boot. I do so much better in dry heat. HATE the nasty humidity here.

Donna

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7-28
10:49
am

My son actually requests squash for dinner when I make it like this. (Sometimes he even skips the meatloaf, and goes through the whole pan of squash single-handed.)

caramelized squash:
Using a large cast-iron skillet, heat 1 Tbsp olive oil and 1 Tbsp. butter (or more). Fill the pan with an even layer of yellow squash cut into 1/4″ rounds, chopped onion, lots of chopped garlic, salt, and more freshly-ground pepper than you would normally use. (The pepper really adds to the flavor.)

Add 1 Tbsp. water to the pan and put on the lid so the squash can steam tender. After a couple of minutes, take off the lid. The squash should be tender, and browned on the bottom. If the bottom isn’t well browned (almost crusty) cook another couple of minutes with the lid off the pan.

When the bottom is browned, flip the squash over and brown the other side. The squash will be tender, and the sugars in the squash and onion will be caramelized and so sweet.

Kathy R

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7-28
11:04
am

The squash bugs ate my squash even though I sprayed those little suckers like crazy.

And I am south and I can not get enough tomatos, mine in the garden are looking terrible and are about to bite the dust and I have been asking around and it seems that there is a lot of that going around.
What is going on?

Christine

Flag this comment
7-28
12:11
pm

I love vegs but I never thought about making them into a pie:) Can’t wait to give this a try, I know I’ll love it!

Darlene

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7-28
12:38
pm

I wish I was over run with anything. Our garden is doing pitifully this year. We got a really late start due to our move and I’ve decided to just hold our hope for next year.

Shimmy Mom

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7-28
12:49
pm

I’ll have to save this recipe for few weeks. Our veggies aren’t near ready to be harvested yet.

Susan

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7-28
1:14
pm

I wish I had some squash, I want squash pie now. I can’t get it out of my head. I want to try all these recipies, but I have no garden, no squash, no tomatoes or cucumbers, no giant puppy, goats or chickens. Thanks for sharing yours.

sunnid755

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7-28
1:22
pm

That looks really good (and healthy!). It’s sort of quiche-ish, though, isn’t it?

Robin G.

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7-28
2:58
pm

Normally my garden only consists of green beans and peas, and the rabbits get my peas. Last year I put up a fence, that helped but I still couldn’t get them to grow very well. I LOVE fresh peas from the garden!!!

Jen

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7-28
3:41
pm

Looks like a great recipe. Think I’ll try it tonight. Thank you. (Looks like you have a great garden, too)

Jean

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7-28
3:43
pm

I, too, am overrun with zucchini and yellow squash. They are just beginning to take over here in the Pacific Northwest. Unfortunately, my fiancee doesn’t like them – texture OR taste! I’m going to try the summer pie and the soup – maybe by altering the texture, I’ll get him to like the taste.

As well, I just harvested a massive cauliflower (the size of two store-bought heads!) and I will soon be overrun with peas and beans.

I never have enough tomatoes. They are always late, they’re just flowering now (our springs are very wet and cold!) and most are green and need to ripen after being picked. Have you got any good recipes for green tomatoes (other than fried)?

Alison

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7-28
4:05
pm

Our season is a little behind this year as it was cool for so long. BUT we have so many squash plants I see a big problem headed my way by the end of August. I have been overrun by blueberries but those are easily frozen and we use them almost daily. My basil is coming on strong so I am always looking for good ways to use this as well. Your veggies look wonderful!

Egghead

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7-28
4:39
pm

Something is wrong with my tomatos. But, the Out-laws bring us some from their garden. I’d kinda like to know what to do with the cayenne peppers that my hubs planted! *G*

Brandy

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7-28
7:11
pm

Nothing better than fresh veggies!

Estella

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7-28
9:02
pm

Oh sounds wonderful and someone just gave us a yellow squash and zucchini. we had green onions that did well and I planted half a dozen tomatoe plants in pots. The cherries are doing pretty good so far but something is eating the one that has the large tomatoes :(

catslady

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7-29
12:18
am

What I wouldn’t give for a W.V. homegrown tomato . Sliced and served with my Nana’s fried potatos , fried ham , eggs over easy and homemade bisquits .

Kelly

Flag this comment
7-30
11:01
am

Your food always looks so delicious! I tried your muffin recipe and now I guess I am going to have to try this one.

Just one question, how do you stay so trim eating all this delicious food you cook?

Carole

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8-8
7:01
am

I made this pie last night. It was so easy and SO good, even my son thirteen year old son enjoyed it! I have to admit, I did slip in a handful of parmesan cheese..ya should have smelled it while it was baking. What a wonderful way to use summer veggies.

Patty

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8-10
3:17
pm

I love this recipe and will try it very soon. I plan to use yellow squash, seeded homegrown tomatoes and onions with parsley and maybe basil from the garden.

My husband’s garden is overrun with tomatoes. I wish I could send you some. They have been smallish, but really sweet for homegrown. We have also had a surplus of yellow squash. In fact that we even hailed down the mail lady one day to give her a bag of just picked summer goodness. We only have the freezer with the refridgerator so we give away at least half of what we grow, but I always save back some so that we can have a little home grown food on our table at Thanksgiving.

Kathleen

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7-5
2:57
pm

Thank you so much for this recipe. I have squash zucchini all over the kitchen. I’m always looking for new ways to us them. Suzanne, do you ever make zucchini bread?

KentuckyFarmGirl

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7-9
8:38
pm

Hi Suzanne, I made this and your blackberry cobbler tonight. I added a roll of sausage to the summer veggie pie and my husband and kids loved it. Took the leftovers I made a big cast iron skillet full) to my parents and my mom asked for the recipe! Thanks for sharing it. The cobbler was delicious too.

KentuckyFarmGirl

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7-23
5:05
am

I made this for the first time last night. It was so easy and so very good. Thank you! My family’s seal of approval is a “do-again” rating. This got a unanimous “do-again”!

Rebecca

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9-4
7:30
pm

Great sounding recipe, Angie. For the faux potato soup? Holy cow that sounds wonderful…I wonder if I could fool my picky teenagers?! Ha!
And I have zucchini and PEARS galore! Not enough tomatoes, though. Mine didn’t do as well this year!

Tina

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9-5
6:39
pm

Like you I am always looking for ways to use up my vegetables, and this recipe sure looks like a winner. Can’t wait to try it. The only thing we still having producing in the garden is the okra. Wish I had some tomatoes to go with it. For some reason (the weather) we did not have a very good garden this year. It was a first for us, because we always have such abundance.

Jeanne

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9-7
11:25
pm

please forgive me if I’m just real dense here…I have looked this recipe over several times during the last couple of days and can’t find a link to save it to my recipe box…this afternoon I even typed in vegetable pie in the search box on Farm Bell and it came back with no results found.
I often make a quiche which is very similar to this, except it means I have to take time to make a pie crust…this sounds easier & like it would be a wonderful meal…if there’s a link here somewhere, will someone please lead me to it…thanks

Drucillajoy

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9-8
6:41
am

Drucillajoy, it’s there now:
http://chickensintheroad.com/farm-bell-recipes/summer-vegetable-pie/

I’m sorry–not all of my recipes from the blog have been copied over to Farm Bell Recipes yet. All of my new recipes go on FBR automatically now as they are posted on the blog, but all of my past recipes have to be copied over manually one at a time, so it is taking a while, but we’re working on it! I went ahead and copied the Summer Vegetable Pie recipe over there this morning for you!

Suzanne McMinn

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9-8
11:03
am

I will make it very soon…thanks

Drucillajoy

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1-13
8:10
am

all of you with bug problems- get some guineas!!!!!! i have tons of guineas free ranging and we had no bug problems in the garden this year. they are bug/tick machines. unlike chickens they do not destroy your yards nor eat your veggies. they are only interested in bugs. i love my chickens but the guineas are very usefull- noisy but worth it.

julie davidson

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4-6
7:52
pm

Made this tonight. So unbelievably good!!! I used some summer sqaush, zucchini, shredded carrots, mushrooms and fresh herbs. The cherry tomatos make this dish though. SOOOOOO Yummy!! Thanks agian for another great recipe!

Theresa

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