Zucchini Spiral Squash Bake

Fred Meyer (Kroger) sends out their "mymagazine" to its customers which has coupons, recipes and stories. It is a very nice little magazine that I like to flip through when I get it. This time the chef had a section on tarts and galettes. The one that caught my eye was the spiral-squash galette. This is the printed recipe. 

Preparations time: 45 minutes | Total time: 1 hour 10 minutes | Serves 4-6

Ingredients:

1 pie crust

3 squashes (two zucchini, one yellow squash)

2 tablespoons olive oil

2 teaspoons Italian Seasoning

1 teaspoon dried basil

Salt and pepper, to taste

1 egg, beaten

2 tablespoons water

Wash and slice squash lengthwise very thinly using a vegetable peeler. Toss with olive oil, seasoning, basil, salt and pepper; set aside to marinate for 30 minutes. 

Meanwhile, prepare pie crust as directed. Preheat oven to 375 degrees F. Once the squash has marinated, roll the slices around each other, wrapping one slice at a time. As the roll becomes too big to hold, place it in the center of the prepared pie dough. Continue wrapping the squash until you have a 1-1/2 inch perimeter of dough. 

Gently fold edges of dough around the squash, pleating as necessary.

Whisk together the egg and water. Brush egg mixture on pastry edges. 

Bake for 20 to 25 minutes, until the squash is tender and the tops begin to crisp. Cool completely on a wire rack before serving. Sprinkle with additional salt. if desired. Refrigerate leftovers. 

Here is what I did! (less healthy version, I am sure)

Ingredients:

1 pie crust (used store bought - ready made)

3 squashes (two zucchini, one yellow squash)

2 tablespoons bacon grease

2 teaspoons garlic powder

Salt and pepper, to taste

4 slices of bacon

Preheat oven to 375 degrees. Place slices of bacon on cookie sheet. Put in oven to crisp. Takes about 10-15 minutes. (I did not cook it completely crispy. It will go back into the oven again) 

Meanwhile, spray a cake pan with spray oil and put the prepared pie crust in the bottom. 

Slice the squash using a vegetable peeler or a grater which ever one is easiest. Just do not cut yourself. You just need thinly sliced pieces lengthwise. I had several pieces that were thicker and odd shaped but it is okay. You can use them as fillers.

Take the sliced pieces of squash and alternate between zucchini and yellow squash spiraling them around inside your pie crust. (see picture) Mine was tighter in the middle at first but it became loose at the end. Go around until you are almost to the end of your cake pan. (about 1 inch from edge) If you have pieces left (the odd shaped ones or small pieces) use them as fillers in the center that got loose or under the pie crust edge. 

Fold the crust over the edge of the round. Add garlic powder, salt and pepper. Pour bacon grease from cookie sheet onto the top of the squash spiral. Nicely place the bacon on top of the squash. Put in oven for 30-35 minutes until the crust is lightly browned. 

Cool for 10 minutes and serve warm. Refrigerate any leftovers.