ZUCCHINI WEEK - ZUCCHINI PIE

sideThis zucchini pie recipe comes from my friend T. She tells me that it should be used as a side dish. I'm thinking that it could be a good appetizer too. It is a "savory" pie meaning that it isn't sweet. I have never eaten zucchini pie but it sounds good. I'm thinking that my mom or my grandmother made a pie similar to this one. Anyway, it wouldn't surprise me if they did. I'm still hoping that my friend V will send me the zucchini cake recipe. It is a chocolate cake recipe that she got from the King Arthur Flour bag several years ago.


Zucchini Pie

Crust:
2 cans (8 ounces each) crescent rolls
Press crescent rolls into and up sides of 9 x 13 inch pan or 2 pie pans. Pinch all seams to seal. Set aside.


Filling:
¼ to ½ cup butter or margarine
*6-8 cups thinly sliced zucchini/yellow squash
½ cup minced fresh or ground parsley
¾ teaspoon pepper
1 teaspoon basil
½ teaspoon oregano
¼ teaspoon garlic powder or 2 garlic cloves

4 eggs (beaten)
4 cups mozzarella cheese
¾ teaspoon salt

Options:
*Add sliced onions to taste up to 2 cups and sauté with zucchini/squash.

Filling:
Melt butter in large skillet. Sauté’ zucchini and spices until zucchini are tender.

In separate bowl, combine eggs, cheese and salt. Gently toss zucchini with egg mixture. Pour into crust.


Preheat over to 375 degrees.
Bake 35-40 minutes or until center is set.

Enjoy!

The Creative Cook

Zucchini Week - Muffins & Bread

Today, I have a recipe for zucchini muffins provided by my friend T and a yam-zucchini bread that sounds very interesting to me. Since, as the newspaper article blurb I found with the bread recipe says, zucchini seem to multiply exponentially these recipes could provide a way to enjoy the overwhelming proliferation of these summer squash. Bread and muffins are definitely a very palatable way to serve zucchini to kids or adults who are not big fans of squash. These recipes sure do sound delish!



ZUCCHINI MUFFINS
Makes 2 - 3 dozen muffins

2 ½ cups all-purpose flour
2 cups sugar
1 ½ teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
½ cup chopped walnuts or pecans (optional)


Preheat oven to 350.

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.

Combine oil and eggs, add to dry ingredients and mix well.

Add zucchini, stir until thoroughly combined.

Fold in nuts if desired.

Pour into greased muffin pans or cup cake liners.

Bake 25-30 minutes until a toothpick inserted near the center comes out clean.





SWEET POTATO-ZUCCHINI BREAD



Ingredients:

1-1/4 cups sugar

1/2 cup oil

3 eggs

1 (8-ounce) can crushed pineapple, drained

1-1/2 cups grated, unpeeled zucchini

1-1/2 cups grated, peeled sweet potato (about 1 large)

2 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup chopped walnuts

3/4 cup golden raisins



1. In a large mixing bowl, thoroughly beat sugar, oil and eggs. Blend in pineapple, zucchini and sweet potato. Add the next 4 dry ingredients, mixing just until incorporated. Stir in walnuts and raisins.



2. Spoon batter into a greased and floured 9 x 5 inch loaf pan, spreading evenly. Bake at 350 degrees Fahrenheit for about 1 hour and 20 minutes or until cake tests done. Cool on wire rack for 15 minutes. Remove from pan and cool completely on rack.



Enjoy!



The Creative Cook