Friday, October 28, 2011

Zucchini Pie

I know it's a little late to give you ideas for using a bumper crop of zucchini, but you might want to file this for next season.

 
Meat Loaf, Zucchini Pie and cherry tomatoes from my garden.


My friend, Sandy A. (Gotta put the initial in there 'cause I have 5 friends named Sandy!!!) was kind enough to feed me dinner one night when I was at her house on my way to a Scout meeting a few years ago.  YUM!  Her Zucchini Pie became a fast favorite in our house.  Thanks, Sandy!

Yes- I took this photo of our dinner about 6 weeks ago, when zucchini and tomatoes were at their best.


 Zucchini Crescent Pie

Line a 10 inch pie pan with 18-ounce can crescent roll dough.  (This is what the recipe calls for, and it's fine, but you could also use a regular pie crust and pre- cook it a little)

Brush dough with about 2 teaspoons of mustard (yellow or brown- your choice).  The recipe calls for 2 tsp but I generally use a little more.  We like mustard.


4 Cups thinly sliced zucchini
1 Cup chopped onion
 Saute in 1/4 - 1/2 cup margarine or butter for 10 minutes.

Combine:
1/2 cup chopped parsley or 2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregoano
2 beaten eggs
8 ounces (2 cups) shredded mozzarella or muenster cheese
The already-sauteed zucchini/onion mixture



Pour the filling into the shell and bake in a pre-heated 375 deg f. oven for 18-20 minutes or until center is set.

Let stand for about 5 minutes before serving.


I also like a slice of this warmed up for breakfast.  or with a side salad for lunch.

This seems like a good place to show you my new veggie garden.  This is where all the zucchini and tomatoes came from!  DH loves a project that involves his little tractor.  The blue lounge chair is where I sat to watch him put in the posts.  (yea- right!)

Last year, I planted a few things and the deer ate all of it!  So this year, we got a few rolls of 8 ft deer fencing.  It's the plastic stuff- they hate it on their noses, and they can jump most anything less than 7 or 8 ft.


The guys built me 5 raised beds, which we filled with nice, rich garden soil. There is quite a bit of space around them inside the fencing for me to plant other things.  I didn't get much planted this summer because the fencing wasn't up until late June, and the lavender is harvested in July.  But I had some nice tomatoes, peppers, onions and a few other things.  Next year will be a different story!  I planted blueberries, rhubarb and grapes last month and I'm planning for the spring!

Our apple tree was a happy camper this year.  LOTS if big apples.  We mostly use them for apple sauce and cider.  And the deer clean up the windfalls.


I'm pretty new at vegetable gardening.  I'm happy to hear any and all tips or recommended web sites!






5 comments:

Denise :) said...

Your Zucchini Pie looks super yummy! We like zucchini cooked with diced tomatoes and served over tortellini! There's more to it than that, but you get the gist! :)

Becky said...

I'm a fellow Oregonian, quilter, and gardener! We also had to put up a big fence around our garden (we're in NE Oregon). But we also have a lot of problems with moles and other burrowing creatures (sigh). Good thin Oregon has so many wonderful farmer's markets LOL!

PNWBookGirl said...

The pie looks good. I prepared for winter doldrums and sliced and froze my extras. So I can pull a bag out and try out your recipe. ;-)

Put on your calendar for the spring, the last weekend of April or first weekend of May for the Tualatin Valley Gardeners Association Plant Sale. http://www.faircomplex.com/calendar2k/cal.php

They always have a nice selection of veggie starts (its where we get our tomatoes - same guy every year). They also have people selling decorative plants/shrubs. Great prices for all the plants too.

Cheryll said...

Yummy zucchini pie recipe. Will give that one a try! Thanks :)

Melissa said...

I sure am looking forward to a nice garden next year. And the pie looks great. Snagging that recipe!