Summer Squash Baked with Eggs and Herbs


This extremely adaptable recipe doesn’t mind how much you mess with it. Adapt the vegetables to whatever you have on hand: Skip the spinach and sun-dried tomatoes if you don’t have them; add corn or grated carrot; substitute different fresh herbs. Or pour the whole mixture into a deep dish pie crust instead of a casserole dish.

2 small to medium summer squash, grated (2 to 3 cups)
1 small sweet onion, grated
1/2 cup packed fresh spinach or chard leaves, rough chopped
2 tablespoons chopped sun-dried tomatoes 
1 clove garlic, finely chopped
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh dill
Salt and freshly ground pepper
4 eggs
2 to 3 ounces soft goat cheese (or 1/2 cup plain greek yogurt)

1. Preheat the oven to 350 degrees. Butter a small casserole dish (6 cup capacity) and set aside. 

2. In a mixing bowl, combine the grated squash and onion, spinach or chard, sun-dried tomatoes, garlic, basil, and dill. Season well with salt and pepper; taste and adjust seasonings or herbs as necessary. In a small bowl, beat together the eggs and goat cheese. Pour over the vegetables and stir to combine. Pour into the prepared casserole dish. Bake until set in the center, about 40 minutes.

Serves 4.