Photo by Kelly Neil on Unsplash


  • 1 tablespoon extra-virgin olive oil
  • 2 cups (1/8-inch-thick) slices yellow squash
  • 2 cups (1/8-inch-thick) slices zucchini
  • 1/4 cup chopped shallots
  • 1 tablespoon chopped fresh thyme and rosemary
  • 3/4 cup almond milk (can use cow milk too)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices lox
  • 3 large eggs
  • 3/4 cup (3 ounces) Feta
  • Crust*
  1. To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, shallots, and thyme; sauté for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly. In the meantime, preheat the oven.
  1. Separately, combine 1 cup of almond milk and other ingredients (except for cheese) in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and then sprinkle with cheese. Pour the egg/milk mixture over cheese.
  1. Bake at 375º degrees or as directed by crust for 30-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes. Even more delicious heated up next day.

*I usually buy a frozen crust to use easily at my convenience. I opt for whole wheat if I can.