- 2 Grated Summer Squash
- 2 Eggs
- 300g FlourKeep an extra 200g to one side incase.
- 3 Tbsp Sugar
- 1/4 Tsp Baking Soda
- Olive Oil
About this Recipe
Using one of summers most delicious vegetables this crust-less pie has a sweet taste of summer while being a quick, easy and cheap summer squash pie recipe. A delicious alternative to courgettes!
We grow our summer squash in the garden along with courgettes and butternut squash which are all part of the same pumpkin family. In Albania the family name for pumpkin is ‘Kungull‘ and therefore a lot of recipes with mention whether to use a big or small pumpkin – butternut squash / pumpkins vs summer squash / courgettes for example.
While preparing the summer squash for this recipe, I recommend that you slice it in half on the vertical and then use a spoon to scoop out the middle ensuring that you discard of the seeds. It can be quite tough so ensure you give yourself a good 20 minutes if it is your first time. You can get the best results if you use the squash within a few days of when it was harvested.
The filling of the pie is baked into a sweet batter which gives it a cake like texture without a crust. When sliced it is mess free, can be eaten hot or cold and goes well with a traditional Albanian lunch of white cheese, salad and melons.
If you prefer to use courgettes (zucchini) then I recommend a courgette pie!
In a mixing bowl mix together the summer squash, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture. Add a bit more flour if the mixture is still thin and slightly runny.
In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges.
Bake in the oven for 40 minutes on 180 degrees – the top should be a golden brown once cooked.
Leave to cool before slicing into squares and serving.