There is a saying that this time of year you shouldn’t drive around with your windows down because people will fill your car with zucchini. Now I love zucchini more than most people, but we have managed to pick almost enough to fill our freezer from 3 plants in our raised beds. I have never seen leaves this size or plants that were so productive.
Fresh Out of the Oven - Zucchini Pie
I feel like Bubba Gump only with zucchini. We have had zucchini frittata, stuffed zucchini, grilled zucchini, in soup, spiralized zucchini, zucchini tots, zucchini chips, zucchini risotto --- you name it. We have eaten them for 3 meals in one day - zucchini bread for breakfast, stuffed zucchini for lunch and zucchini pie for supper. I wanted to share the pie recipe with you.
Zucchini Pie
2 Cups - grated zucchini
1/4 Cup - fresh chives
2 Tablespoons - fresh parsley
1/2 Cup - mozzarella cheese
2 Tablespoons - Asiago cheese
1/4 Cup - chopped ham
2/3 Cup - milk
2 Teaspoons - olive oil
1 large egg - beaten
1/2 Cup - whole wheat flour
1 Teaspoon - baking powder
1/2 Teaspoon - salt
1/4 Teaspoon fresh ground pepper
Directions:
- Preheat oven to 350 degrees
- Mix first 9 ingredients
- Mix last 4 ingredients
- Add dry ingredients to wet and mix thoroughly
- Grease pie pan or 10" iron skillet with butter or olive oil
- Bake 40 minutes or until knife inserted in center comes out clean
- Let set at least 5 minutes.
- Serve with a side salad of your choice.
We have had this both hot and cold and it was good both ways. You can put 1/4 cup of grated cheese on top for the last 15 minutes if you like.
Plant them, enjoy them, freeze them or throw them in someone's car - they are great!