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Thread: Zucchini is abundant here in NC in my garden. Here's what we ate for dinner...

  1. #1
    Super Member quiltwoman's Avatar
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    Zucchini Pie
    2 tbsp olive oil
    4 cups thinly sliced zucchini
    1 cup of onion, chopped
    2 tbsp dried parsley
    1/2 tsp pepper
    1/2 tsp garlic salt
    1/2 tsp oregano, dried
    2 eggs, well beaten
    8 oz mozarella cheese, shredded
    1--8 oz can Pillsbury refridegerated crescent rolls
    2 tsp prepared mustard

    1. Heat oven to 375 F. In skillet, heat olive oil, onion, zucchini. Cook 6-8 minutes. Add parsley, garlic salt, pepper and oregano.
    2. In large bowl, combine beaten eggs and cheese. Add cooked zucchini and onions. Coat well.
    3. Separate dough into halves, enough to cover ungreased 10 in pie pan. Press into a crust. Brush doug w/ prepared mustard.
    4. Pour zucchini/onions into prepared crust.
    5. Bake at 375 F for 20-25 minutes. Let stand 10 min before serving

    Zucchini Bread
    3 eggs
    1 cup oil
    2 cup of Z, peeled and grated
    3 cup flour
    1 tsp salt
    1tsp baking soda
    2 cup sugar
    3 tsp vanilla
    1 cup nuts
    1/2 tsp cinnamon
    1/2 tsp nutmeg
    1 tsp baking powder
    1 cup crushed pineapple

    Blend z in blender till liquified. Beat eggs, add sugar, oil, and vanilla. Add Z and nuts. Add flour mixture and spices. Stir until blended. Add pineapple. Bake for 1 hour at 350 F or until toothpick inserted comes out clean
    **will make 2 loaf pans
    ***I cut the oil in half and used flax seed


  2. #2
    Moderator Jim's Gem's Avatar
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    Funny thing, my daughter started making some Zuc bread right before I saw this post. Pretty much same recipe. Looking forward to having some in an hour or so.

  3. #3
    community benefactor Knot Sew's Avatar
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    How come you put mustard on doug? Does he like it lol.......love zucchini
    bread yummy :D

  4. #4
    Super Member Chele's Avatar
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    Ruth, everything (one) tastes better with mustard! That zucchini pie sounds divine. Sure wish I was your neighbor! I bet that pie would freeze well for the winter months. Yummy! Thanks for sharing the recipes.

  5. #5
    Super Member quiltwoman's Avatar
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    Chele,
    I thought about freezing a few but I really did not know how the dough would do. Guess I could try it and see how it fares...

    I am not a mustard fan but trust me, it makes the z. pie! and doug likes it too!! :lol: :lol:

  6. #6

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    Oh Ruth I just love Zucchini! Personally I like it seamed with a little butter, but I tell you what, zucchini bread could be mistaken for banana bread, if it wasn't for those green flecks (my dh doesn't like it... :( )

  7. #7
    Super Member quiltwoman's Avatar
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    Peel the zucchini Elizabeth. The rest you liquify in the blender. Trust me, there is no green in it. I have 3 boys and if they saw green, they'd run :wink:

  8. #8

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    LOL! :lol: I was seriously thinking about maybe pealing it as I was typing, don't know why it never dawned on me before! :D I wonder how much nutrition it looses doing that? Surely better to have SOME in there, than none. :D

  9. #9
    Super Member jbsstrawberry's Avatar
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    Ohhh yummy!!!
    They both sound so good!

    I make zucchini bread every season, but I've never put pineapple in it. Sounds very good!! I may have to do two different recipies now huh?

    Thanks for sharing the yummies!!

  10. #10
    quiltmaker101's Avatar
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    http://www.kraftfoods.com/kf/recipes/farmers-market-squash-saute-110588.aspx

    http://www.kraftfoods.com/kf/recipes/zesty-grilled-veggies-65545.aspx

    Here are two zucchini recipes from the Summer 2008 Kraft Food and Family magazine. They are really good!!!

    I am growing zucchini and crook neck squash in my garden, along with cucumbers, green beans and bell peppers. Second crop of corn is growing too.

    The Kraft magazine is free, has coupons, and is really full of good ideas!

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