The Squash Guy Pie

This recipe by Ron Camacho of the Camacho Care Kitchen, was inspired by former Vanderbilt Professor and grower extraordinaire “The Nashville Squash Guy,” Dr. Charley Coffey.  
 

October 31, 2017

Ingredients

  • 1 large or 2 medium pattypan squash
  • all-purpose flour
  • 2 eggs, beaten
  • bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon garlic salt
  • ½ teaspoon cayenne pepper
  • 1 cup cheddar cheese
  • 1/2 cup enchilada sauce
  • 1/4 cup pico de Gallo or salsa
  • 1 diced tomato
  • ½ diced yellow pepper
  • ½ diced orange pepper
  • ½ diced green pepper

Preparation

Squash

Slice Pattypan squash into thin one-inch slices. 

Combine flour, garlic powder, garlic salt and cayenne pepper. Coat squash slices in flour mixture, then eggs, then bread crumbs. 

Bring a skillet or frying pan up to medium heat and fry the breaded squash until browned and a fork can easily pierce it. 

In a glass baking dish, place 4-6 pieces of squash. Top with grated cheddar. Top with Enchilada Sauce and Pico de Gallo. Repeat with remaining pieces of squash and ingredients. 

Top with diced tomato, yellow, orange and green pepper.

Bake at 350 degrees for 45 minutes or until tender. 

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Pico de Gallo

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Ingredients

  • 1 large or 2 medium pattypan squash
  • all-purpose flour
  • 2 eggs, beaten
  • bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon garlic salt
  • ½ teaspoon cayenne pepper
  • 1 cup cheddar cheese
  • 1/2 cup enchilada sauce
  • 1/4 cup pico de Gallo or salsa
  • 1 diced tomato
  • ½ diced yellow pepper
  • ½ diced orange pepper
  • ½ diced green pepper
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