The bins at the local farmers’ markets are over-flowing with beautiful summer squash. The prices for these summer staples are reflective of the abundance, so go ahead and buy a basket full! Here is a delicious recipe I adapted from one I found online some time ago. You can use any variety or combination of summer squash.

Don’t worry about measuring too precisely. This is almost a no-fail dish. It’s the perfect thing to bake one evening, put in the fridge, then reheat and serve for brunch the next day. To keep the crust flaky, reheat in a conventional oven, not a micro-wave.

• 4 cups summer squash (yellow, patty-pan, zucchini or a blend) thinly sliced
• 1 cup yellow onion (or 1 medium onion and 1 small red bell pepper), diced
• 2 fresh garlic cloves, chopped
• 1 tablespoon olive oil
• 1/2 cup flat leaf parsley, finely chopped
• 1 teaspoon herbes de provence (or 1/2 t. dried oregano & 1/2 t. dried thyme)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons Dijon mustard (not the grainy kind)
• 2 eggs
• 8 oz. shredded Monterey Jack cheese
• 1 prepared pie crust

Directions:
Preheat oven to 375 degrees.

1.  Sauté squash, garlic and onions in olive oil over medium heat until softened, but not browned. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.

2.  Beat eggs in a medium bowl. Add the cheese to the beaten eggs. Pour into the pan with the vegetables and combine.

3.  Spread mustard over bottom of pie crust. Add squash mixture to crust.

4. Bake for 35-40 minutes until lightly browned.

Serve with a side salad of arugula and cantaloupe, peach, or blueberries.

Oh, the colors and flavors of summer! An edible chive blossom garnishes the salad.