Every gardening year I greatly underestimate the producing power ofÂ Zucchini. Â
The seeds look so small and innocent in their pretty little package, and lets face it, in May aren’t you just dying for the taste of something ripe and fresh from the garden?
Now that October is here and the last of the garden has been harvested I find myself with anÂ abundance of the prolific green squash. Â Â It has been grated and sliced, cubed and diced, chopped and cut into ribbons. Â I have baked and fried, steamed and grilled, pickled and (I admit ) microwaved it. Â Still they flourish.
Last month I shared with you some of my favorite Sweet Corn Recipes.
Today lets talk about managing zucchini.
Aunt Millie’s Zucchini Pie
- 4 cups thinly sliced zucchini
- 1 cup coarsely chopped onion
- 1/2 cup butter (did I mention that Aunt Millie is the wife of a dairy farmer? 2 Tbsp butter and 2 Tbsp olive oil will work instead.)
- 2 Tbsp chopped parsley
- 1Tbsp chopped basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 clove chopped garlic
- 2 beaten eggs
- 8 oz shreddedÂ mozzarellaÂ cheese
- pie crust (use your favorite recipe)
- 1 tspÂ DijonÂ mustard
Prepare the pie crust and use it to fill an 11 inch Â Quiche pan. Spread the mustard over the crust.
In a large bowl mix the eggs and cheese.
In a skillet over medium heat cook the zucchini, garlic and onions in the butter until tender. Stir in parsley, basil, salt and pepper. Stir intoÂ the egg and cheese mixture.
Pour into the prepared crust.
Bake at 375 degrees for 20 minutes.
Apple and Zucchini Slaw
- 3 medium zucchini grated
- 1 medium onion sliced very thin
- 1 apple grated
- 2 tsp salt
- juice of 1 lemon
- 1/4 cup mayonnaise
- 1 tsp chopped basil
- salt and pepper to taste
Toss the zucchini, apple, onion, lemon juice and salt in a colander. Â Place the colander in the sink and let it drain for 1 hour.
Rinse the vegetables with water, drain and thenÂ squeezeÂ them to remove as liquid as possible.
Combine mayonnaise, basil, salt and pepper then add to vegetable mixture. Combine and refrigerate for at least an hour.
What are your favorite ways to use the always abundant zucchini?