This time of year, summer squash, like zucchini and yellow squash, seem to be in abundance. One of my all time favorite dishes to make is Italian Zucchini Crescent Pie, either with just zucchini or a mix of zucchini and yellow squash. However, my husband isn’t real fond of the crust. So, I had experimented with a mashed potato crust, but still got mixed reviews from the family. So, I decided to make it crust-less, using this recipe for inspiration. I decided to use different cheese and not any additional seasoning since I added sausage. We loved it! Plus, I’m already working on other variations, no sausage, possibly ground beef, use oregano and basil to season, try out different cheeses. It’s very versatile to be able to use what you have on hand! I will hopefully update on my future combinations, but for now, here is the one I made last night.
Summer Squash, Sausage, and Egg Bake
What you need:
1 pound sausage (I used Johnsonville Mild Italian Sausage)
1 small onion
1 medium size yellow squash, cut into thin slices
1 medium size zucchini, cut into thin slices
4 oz cream cheese, softened
3 large eggs, well beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
How to make it:
Preheat oven to 400 F.
In a large skillet, brown sausage. Do not drain fat. Add onions, yellow squash, and zucchini, and cook until soft and translucent. Stir in cream cheese until well blended.
Meanwhile, in a small bowl, mix together eggs, mozzarella cheese, and Parmesan cheese.
Spray a 2 quart casserole dish with non-stick cooking spray. Pour the squash/sausage mixture into the dish. Mix in the egg and cheese mixture.
Bake in the preheated oven for 25-30 minutes, or until sides are bubbling and a knife inserted in the center comes out clean.
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