No More Zucs! No More Zucs!

I have a love/hate relationship with zucchini this time of year.  You can't hardly give your extra zucchini away.  You're paying anyone a buck to take it off your hands!  Everyone has their freezer stocked with 42 loaves of zucchini bread!  Sadly, I am no exception.  I can never turn a food away.   But alas!  I have recipe here to save us from our zucchini comas.  (and, it's quick!)   

Put your hands together for...

ZUCCHINI PIE!  (the crowd goes wild!)
(recipe to follow)

Start with baking mix, cheddar cheese, Parmesan cheese, beaten egg, 
zucchini, sweet onion, oil.

Add a little chopped parsley if you have it.  About a tablespoon.

Mix all these together...

Pour batter into two 9" greased pie pans.  Yes, this one makes two.  

One to eat, one to share.  Aren't you nice?

(Don't you just hate seeing your food behind bars?  

You try to raise them right, but what can you do?)

You have a lot of flexibility with this dish because before putting the batter into your pie plates, you can add in any spice blends; I like Penzeys Mural of Flavor.  You could even sprinkle a little Parmesan on top as well.  The other nice thing about this dish is that you can pour it into a 13X9 pan, and when it comes out, allow it to cool.  Cut into small squares and dollop a little sour cream on each for a lovely appetizer!   

 I just love accommodating recipes, don't you?

Ready for the reveal?

Serve with a small salad and you are done with dinner (or lunch) in less than one hour. 

Sour cream is a nice topper here.

SECOND ACT

Zucchini Bread (because I just can't leave him out)

But this one is different, better, a bit healthier and still tasty!

You'll need flour, salt, baking powder, baking soda, 

sugar, eggs, yogurt, vanilla, oil, zucchini, and cinnamon.

(no, the eggs aren't pictured - they were too busy "cracking yolks") (get it?)

anywho...

You can shut your eggs up by beating them to a frothy state

Now, add in your oil, sugar, cinnamon, zucchini, vanilla, and yogurt.

Then, slowly add in your dry ingredients.  Mix well, scraping the bowl as needed.

Pour into two greased/floured loaf pans and sprinkle more cinnamon 
(I love Penzeys Vietnamese Extra Fancy) on top.  I have one pan that is extra-large 
so I only have enough batter to use in a smaller loaf pan. 

But this little loaf was going to church, so he was fine with it.

Notice that this recipe also makes two loaves...one to eat, one to share.  You've just made an entire extra meal for someone (that would probably really appreciate the kind gesture).

 

So good...so moist.  Yes, we still love you zucchini.  But it's a love/hate thing.

Sorry.

You have the option of adding chopped walnuts to this recipe and could 

even add coconut and/or chocolate chips.  YUMMERS!

Gosh, another accommodating recipe.   It's just all sunshine and rainbows around here today...

Crustless Zucchini Pie,  makes 2 pies

1 large onion, finely chopped

½ cup vegetable oil

½ cup grated Parmesan cheese

4 eggs, beaten

1 T minced fresh parsley

3 cups grated zucchini

1 cup biscuit / baking mix

1 cup shredded sharp cheddar cheese
Penzeys Mural of Flavor (optional)

Sour cream, optional, but very good!

In a bowl, combine the first five ingredients.  Stir in the zucchini, biscuit mix and cheese.  Pour into two 9” pie pans.  Bake at 350 degrees F for 35 minutes or until golden brown.  Slice in wedges.

Serve with sour cream, if desired.

Zucchini Bread, makes 2 loaves

3 eggs

2 cups sugar (or a little less)

1/3 cup oil

2 cups plain yogurt

2 t Penzeys Vietnamese Cinnamon Extra Fancy cinnamon

2 cups grated zucchini

3 t vanilla

3 cups flour

1 t salt

1 t baking soda

1/2 t baking powder

Preheat oven to 400F.  Beat eggs until foamy, add sugar, oil, yogurt, cinnamon, zucchini, and vanilla.  Mix well.  In a separate bowl sift together flour, salt, baking soda, and baking powder.  Add dry ingredients slowly to the yogurt mixture and mix until moist.  Pour into 2 greased and floured loaf pans.  Bake 35-40 minutes.  Loaves should be golden brown on top.