Spiced Squash and Feta Bake

We have been getting a lot of patty-pans and zucchinis in our CSA basket these past few weeks. So, in an attempt to empty my vegetable tray and to make a quick and easy dinner, I decided to make this baked dish. I used as many different colored zucchinis and patty-pans as possible to make the dish more colorful; so if you are going to buy the ingredients for this dish, I suggest you do the same.

Spiced Squash and Feta Bake

1-2 zucchini, chopped
2-3 scallop squash, chopped
1 red pepper, chopped
Approximately 7oz penne, cooked
2 eggs
2 cups milk
Salt to taste
Pepper to taste
1 tsp oregano
½ cup fresh basil leaves, chopped fine
1-2 tsp chili flakes (optional)
2-3 tbsp feta cheese, crumbled
1 tsp marjoram

Cook the pasta until al dente and keep aside. While it’s cooking, chop the zucchini, patty-pans, and pepper into roughly the same size, and place in a large bowl. Chop the basil, and add it to the zucchini mixture with the all the spices (Do not add the cheese) mixing it well. In a seperate bowl whisk the eggs with the milk.

Preheat the oven to 350 degrees Fahrenheit. In an oven-proof, glass baking dish, put in the pasta. Next, evenly cover the pasta with the zucchini mixture. Sprinkle the feta cheese over the entire dish, and then pour in the egg and milk mix. Bake in the oven for about 30 minutes or until the top starts to brown. Serve hot.