It’s that time of year when I have an abundance of summer squash in my CSA delivery, so I am always trying to find new ways to use it up. Last year I made a lot of curried zucchini chickpea pancakes that made for great quick meals, and also stood up well to freezing. This recipe sort of expands on that idea in that it incorporates both summer squash and chickpea flour for an extra bit of protein, and the result is somewhere between a crustless quiche and a casserole. It also happens to use up some of that wonderful Harissa I made yesterday. I love all the flavours here. I hope you do too !
- 1 green pepper, chopped
- 1 cup purple onion, chopped
- 1 tbsp olive oil
- 4 cups grated summer squash (I used a combo of yellow crookneck and pattypan)
- 1 dozen large eggs
- 1 cup chickpea flour
- 1/3 cup milk
- 1/2 cup chopped black salt-cured olives
- 1 roasted red pepper, chopped finely
- 1/2 cup harissa sauce
- 1 1/2 cup crumbled feta cheese
- salt, to taste
Preheat oven to 350 degrees and butter a rectangular casserole dish.
Over medium heat, cook onion, green pepper and olive oil until softened. Salt to taste, then turn off heat. Shred squash in food processor and add to onion mixture.
In separate bowl, stir eggs and chickpea flour together, then use stick blender to blend mixture until no lumps remain. Stir in milk, harissa, olives, roasted red pepper and crumbled feta. Pour mixture into squash mixture and stir to fully combine. Pour into prepared casserole dish.
Bake for about 45 minutes or until centre is set and top is golden. This recipe made 9 servings.