Summer Cottage Pie
by Country Spoon
During the summer my mother always makes a savory broccoli pie. It is one of those dishes that once you eat it, you will say, “now this is summer.” Since my broccoli is late coming on this year and I wanted that summer taste, I came up with my own version. With summer squash popping up left and right and so much basil, they make a great stand in for broccoli until it is ready. Italian sausage rounds it out as a simple meal in one – welcome August!
Summer Cottage Pie:
3 eggs – beaten
1 t. worcestershire sauce
1 c. cottage cheese
1 c. muenster or cheddar cheese – shredded
1/4 t. salt
1/8 t. freshly cracked black pepper
3-4 tender yellow summer squash – thinly sliced in rounds
a big handful of fresh basil leaves – torn
2 links of Italian sausage – grilled and crumbled
1/4 c. breadcrumbs or butter cracker crumbs
1 T. butter – melted
Preheat oven to 425. Butter a round baking dish. Combine the first 6 ingredients in a medium bowl. Thinly slice summer squash and add a layer to the bottom of the dish, top with a some of the torn basil and sausage and just enough cheese mixture to cover. Repeat this 2 or 3 times over, reserving enough of the cheese mixture to top it off. Mix breadcrumbs or cracker crumbs with butter and sprinkle over the top.
Bake covered for about 15 minutes and uncovered for about 15 additional minutes or until the top is golden brown and bubbly. Cool slightly and serve either alone or with some brown rice to soak up the sauce. I like to serve additional torn basil and sliced tomato on the side. You can also substitute zucchini for the yellow summer squash and omit the sausage for a vegetarian meal.