Summer squash is so plentiful that I’m constantly looking for new ways to present it. I had a few in my fridge and I didn’t want them to go to waste. I found this great recipe for yellow summer squash cake. Don’t let the name fool you. It’s more like a quiche, but delicious just the same.
I served it over a thin layer of homemade tomato sauce. I’m sure it would stand alone just fine for breakfast, or served with a small helping of mixed baby greens for dinner. Enjoy!
Yellow Summer Squash Cake
1 lb. yellow squash (2-3 medium), grated
1 small onion, diced
2 sections of shallot, chopped
3 large eggs
1 cup ricotta cheese (part skim will do)
1/2 cup of milk (skim here too)
1/3 cup of freshly grated Parmesan
1/4 tsp. salt
1 cup fresh whole grain bread crumbs
1-2 tbsp. chopped basil leaves
Preheat oven to 375 degrees.
Butter a 10″ pie plate. Coat with 2-3 tbsp. of the bread crumbs.
Saute the onion & shallot in a little bit of olive oil over medium heat until starting to brown. Set aside to cool.
Lightly beat eggs in a large bowl with a wisk. Add ricotta and whisk until smooth. Whisk in milk. Add salt, cheese & remaining bread crumbs and whisk again.
Place squash in a clean kitchen towel and twist to wring out excess moisture. Add squash, onions & shallots to egg mixture and stir with a large spoon to combine.
Pour into pie plate and place on middle rack of preheated oven. Bake for 35-40 minutes, or until starting to brown around the edge and firm in the middle. Allow to cool for a few minutes before slicing.