All Zucchini – All the Time

As you can see, the late summer zucchini harvest has been plentiful. I once lived in the cold mountains of western Maine where I couldn’t grow zucchini to save my soul. So now that I live in the sunny semi-desert, I plant zucchini of all shapes and sizes including long, meaty Trombocinos, round Ronde de Nice, and several generic yellow and green varieties. Of course, when I put the seeds in the ground it doesn’t seem like that much, but by September the zucchini patch has basically taken over the the garden. Since my Yankee heritage won’t let me throw them out, that means the two of us try to eat keep up. The only constant with our dinners this month is “it must include zucchini.”  One of my favorite recipes is Tomato-Zucchini Pie. I only make it when the tomatoes and zucchini are fresh, and it is not only filling and nutritious, it’s easy to make too.

You will need:

  • 2 cups chopped zucchini
  • 1 1/2 cups chopped tomato
  • 1/3 cup grated Parmesan cheese
  • 3/4 cup flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. sugar
  • 3 Tbsp olive oil
  • 1 1/2 cups milk
  • 1/4 cup goat cheese
  • 3 eggs
  • salt and pepper to taste

Heat the oven to 400 degrees. Grease a 10 inch pie plate and add the zucchini, tomato, and Parmesan cheese to the pie plate. Beat all the remaining ingredients together until well combined (I use the blender for this). Pour into the pie plate. Gently move to the oven and bake for 30-40 minutes or until a knife inserted in the middle comes out clean. Cool for about 5 minutes before serving.

Here are some of my other zucchini creations this month – all good, although I do admit I am getting a little tired of zucchini!

Note: Find more information about our cookbooks on the Healthy Cookbooks page above.

Ratatouille from The New Contented Heart Cookbook

Creamy ChickN and Fettucini from Homestyle Favorites Made Meatless

Spicy Tofu and Vegetables from The New Contented Heart Cookbook

Mandarin ChickN Stir-Fry from Homestyle Favorites Made Meatless

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

Comments (4)

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  1. Four great recipes, brilliant.

  2. KuZina says:

    I once fell so in love with grilled zucchini that I over-did it and by summer’s end everyone in my life quietly but noticably stopped accepting invitations to my back yard BBQs! Thank you for these wonderful alternatives!

    • That is funny – but understandable. I could eat grilled zucchini every day too. I also like to wrap the little baby zucchini in foil, drizzle with olive oil and top with lemon-pepper and cook on the grill. Sadly, zucchini season is almost over. Soon I will have to switch to my winter squash obsession. How do you feel about Butternut? and acorn, hubbard…………

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