Zucchini is a prolific summer squash and very popular in the South. There are loads of ways to serve zucchini, and Zucchini Skillet Pie makes a great one dish meal.
When zucchini is in season, the plants are very prolific. The more squash you pick, the more the plant produces. This is wonderful, but it can be hard to come up with new and interesting ways to cook zucchini when you have an overabundance.
Zucchini Skillet Pie borrows from the Italian method of making omelets with the ingredients folded in rather than sprinkled on top. A variety of ingredients can be used to make Italian inspired frittatas including summer squash.
If you grow or buy other types of summer squash like yellow, crookneck, or Patty Pan, those are fine to use in the recipe too. Any summer squash will work. Just don’t use a winter squash. Winter squash are fall vegetables and have thicker skins. They are more like pumpkins and require different cooking techniques.
Southern Zucchini Skillet Pie Recipe
½ pound lean ground beef (80/20 or higher ratio in terms of lean to fat – 80 is the percent of lean)
1 small onion chopped fine (colored onions look nice in this dish)
2 cups zucchini or any summer squash cut in small cubes
½ tsp thyme (savory is also good as a substitute)
1 firm tomato chopped in small cubes
6 eggs (or egg substitutes work fine)
½ cup milk
½ tsp salt (sea salt is nice in this dish)
¼ tsp pepper (fresh ground is very good)
1 cup shredded cheese (most any type is fine – cheddar is good)
Directions:
Brown the hamburger in a skillet and drain off fat. A non stick or well seasoned cast iron pan is the best choice.
Add the onion, zucchini, and thyme. Mix together. Cover and cook on medium heat for around 5 minutes or until the vegetables are tender.
Remove lid. Add tomatoes sprinkled on top and leave lid off while preparing egg mixture.
Beat the eggs in a bowl along with the milk, salt and pepper. This mixture will look like scrambled eggs before cooking.
Carefully pour the egg mixture over the meat and vegetables and reduce heat to low, so the eggs cook but do not scorch.
Let eggs set for a minute or two. You can lift the edges of the meat and veggies to allow the unset eggs slide under, or use a knife and make little slits also letting the egg mixture from the top to seep to the bottom and begin cooking.
Put the lid back on the pan with the heat still on low and cook for around 5 minutes. It may take a little less time or a little more depending on the heat level of your stove. The eggs should look cooked but not dried out.
Sprinkle the cheese on top of the Zucchini Skillet Pie. Put lid back on and let heat on low until the cheese is melted. This only takes a couple of minutes.
Cut the zucchini pie into wedges like a pie rather than trying to fold over. This is a thick and hearty dish and not like a traditional omelet with lighter ingredients. It’s definitely the main dish or a one dish meal.
If you need some more inspiration for your zucchini or summer squash, check out Summer Squash Recipes for some easy and basic ways to serve this popular Southern vegetable.
The copyright of the article Southern Zucchini Skillet Pie in Southern Cuisine is owned by Cyndi Allison. Permission to republish Southern Zucchini Skillet Pie in print or online must be granted by the author in writing.
