Sunday, August 9, 2009

Summer's Slow Bounty and Zucchini Pie

Now that the strawberries and raspberries are long gone, I have been waiting impatiently to pick anything from my garden. It has been a slow growing season, thanks to the relatively cool temperatures and our awful clay soil. Only this week have a few of our cherry tomatoes begun to ripen. I have two (count 'em—two!) cucumbers that are growing abnormally—one looks like a cucumber ball and the other like a small, crook-necked squash. Our pumpkin plants (they're just too small to call vines) have flowers, so that's a good sign, but they have a long way to go yet. Our grapes are slowly getting bigger (so slowly!) and a few have begun to turn purple. Oh, and I think my butternut squash plants are kaput. Rabbits kept eating the blossoms (and no blossoms = no squash), so I rubbed hot pepper oil on them. It deterred the rabbits for sure but also killed the blossoms. Big sigh...

We've really gotta break in this soil or switch to raised beds for all summer vegetables. It's August, for crying out loud, and we have harvested a handful of baby tomatoes, one miniature bell pepper and that's it! Maybe I'll pull up the shallots and see if they're big enough.

I have, however, been enjoying the bounty of other people's gardens. My mother-in-law gave us a giant zucchini, half of which I used for fried zucchini strips and the other half to make sumptuous zucchini pie.

This is my mom's recipe for Zucchini Pie:

4 cups thinly sliced zucchini
1 cup sliced onion
1/4 c. butter
2 tablespoons parsley flakes (or 6 tablespoons fresh)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder (or 1-2 garlic cloves, minced)
1/4 teaspoon basil (or 1 teaspoon fresh)
1/4 teaspoon oregano (or 1 teaspoon fresh)
2 eggs
8 oz. shredded mozzarella
1-2 tablespoons Dijon mustard
refrigerated crescent roll dough or a pie crust

Preheat oven to 375. In a pan, melt butter and cook zucchini and onion (and garlic if you're using fresh) until tender, about 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano.

In a mixing bowl, beat the eggs with the shredded cheese. Stir in the zucchini and onion.

Press the crescent roll dough or pie crust into a pie pan or square baking pan. Spread the Dijon mustard all over the crust. Dump in the zucchini mixture.

Bake 18-20 minutes. Let cool a little before cutting and serving.

It makes a great side dish or entree.

1 comment:

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