Don't you just love summer? Sure, there's the gross, dragging heat, and grocery stores kept so cold you wonder if your toes are frostbitten... but the produce! Come on, you just can't beat that summer freshness—and need I remind you, we are the Garden State!
Nothing says summer quite like Zucchini. Even though a growing zucchini plant can consume a sizable garden with it's massive leaves and huge bounty of fruiting squash, we just can't get enough of them. Green, yellow, they just are... YUM. So let's put some of them to delectable use and enjoy the fruits of our wonderful position we have on this planet. Give it a whirl and let me know what you think!
Ingredients
The Base & Meat
- 4–6 oz sweet or spicy Italian sausage (casings removed, crumbled)
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 1 cup sliced baby bella mushrooms
- ½ small red bell pepper, diced
- 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
- 2 cups fresh baby spinach
- 1 medium garden-fresh zucchini, sliced into ¼-inch rounds
The Custard
- 6 large eggs
- ¼ cup milk
- ¼ cup all-purpose flour
- 3–5 large basil leaves, julienned
- 1 cup crumbled feta cheese (divided)
- A tiny pinch of salt (sausage adds natural saltiness!)
- Freshly ground black pepper
- Red pepper flakes to taste
Instructions
Crisp the Sausage & Sauté Aromatics
- Preheat your oven to 375°F and lightly spray a 9-inch deep-dish pie pan or springform pan with nonstick cooking spray.
- Heat a large skillet over medium heat. Add the crumbled Italian sausage and cook for 5–7 minutes until browned and cooked through. Transfer the sausage with a slotted spoon to a paper towel-lined plate to drain.
- Keep about 1 tablespoon of the rendered sausage fat in the pan (discard the rest, or sub olive oil). Add the minced garlic and shallot; sauté for 2 minutes until fragrant and soft.
Sauté the Veggies & Wilt the Spinach
- Toss the sliced mushrooms and red bell pepper into the skillet. Sauté for 3–4 minutes until they begin to soften.
- Stir in the chopped sun-dried tomatoes, wilted-down fresh baby spinach, and the cooked sausage crumbles. Remove from heat as soon as the spinach wilts (about 1 minute).
Whisk the Egg Custard
- In a large bowl, whisk together the eggs, milk, flour, julienned basil, ½ cup of the cheese, a tiny pinch of salt, freshly ground black pepper, and a sprinkle of red pepper flakes.
Assemble & Bake
Spread your cooked sausage and veggie mixture, along with the raw sliced zucchini rounds, evenly across the bottom of your prepared pie dish.
Pour the whisked egg mixture evenly over the top, using a spatula to ensure it fills all the gaps.
Top with the remaining ½ cup of cheese.
Bake for 35 to 50 minutes, or until the center is fully set, puffed up, and beautifully golden brown around the edges.
Cool for at least 10 minutes before slicing. Serve warm or at room temperature!
Do you have some magical NJ fresh ingredients growing in your very own garden? If so, what are you making with them?