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Tag: zucchini

Zucchini Pie

zucchini pieMy grandmother and Great Aunt Mary used to make zucchini pie every summer. Zucchini pie is not quite a quiche but not really a frittata either. The recipe that they used called for Bisquick baking mix and ½ cup of oil.

It smelled great while it was baking and was also a great way to use up garden zucchini. It packs well for picnics, potlucks, or brown bag lunches. Served with crusty bread and a salad it can be a light supper.

zucchini pie ingredients

This recipe is mash up of the zucchini pie I remember from growing up but lightened up with inspiration from the Crust-less Summer Zucchini Pie recipe from the Skinnyaste blog. I prefer the zucchini sliced rather than shredded and use only Parmesan rather than a combination of mozzarella and Parmesan. Although, I am sure the combination of both cheeses would be delicious too.

Peach, Zucchini, and Basil Pizza

Peach, zucchini, and basil pizzaIs there anything better than eating a peach on a hot summer day?  During August I cannot drive by a fruit stand without veering off the road to pick up a few peaches. When I get home with an armload of them all I can think about is how to work peaches into every meal.

Bowl of peaches

Cutting up peaches for breakfast is a no-brainer. For lunch I will toss sliced peaches into a salad of greens and grains.  When it came time for dinner though, I couldn’t resist incorporating peaches into a savory pizza. I had a small zucchini from the garden, tons of basil, and fresh mozzarella which adds creamy contrast to the freshness of the summer produce. The balsamic reduction adds a nice tang to the cooked pizza.

If you buy the pizza dough this dinner will come together in no time and is perfect for a weeknight dinner.

peach zucchini basil pizza ingredients

Peach, Zucchini, and Basil Pizza

1 lb. of pizza dough, homemade or store-bought

2 tsp olive oil

Dash of salt

1 small to medium zucchini, sliced into 1/8” rounds

2 peaches, thinly sliced

3 oz. of fresh mozzarella, thinly sliced

½ cup balsamic vinegar

¼ cup fresh basil, leaves rolled up and thinly sliced

Preheat oven to 450 degrees F. Place a pizza stone in oven while the oven preheats. You can also bake pizza on a baking sheet rather than on a pizza stone but spray baking sheet with cooking spray before cooking.

Divide dough into two pieces. Place a sheet of parchment paper on a pizza peel and then sprinkle with flour. Roll dough out so the crust is thin. Sprinkle 1 tsp of olive oil over crust and spread oil around using your fingers or a pastry brush. Sprinkle dough with a dash of salt. Place half of each of the zucchini rounds, peach slices, and cheese on the pizza.

Transfer pizza to pizza stone or baking sheet and bake for 10 minutes. While the pizza bakes place balsamic vinegar is a small saucepan on medium heat and cook down until it reduces and thickens. Remove from heat and let cool. Rotate pizza and cook for another 5 minutes or until the crust is golden and crispy and cheese is bubbly. Remove pizza from oven.

Repeat steps with the other half of the dough and remaining ingredients and place in oven to bake when the first pizza comes out of the oven.

Once the pizza is out of the oven drizzle half of the balsamic vinegar reduction and basil over the top of the pizza. Cut into wedges or squares and serve.

Serves 2-4

peach and zucchini pizza

5 Zucchini Recipes You Gotta Try

zuni cafe zucchini pickle

When was the last time you sneaked an overgrown zucchini onto a neighbor’s porch?  Once a neighbor left an enormous zucchini wrapped in a baby blanket on my porch.  I never figured out who did it but it made me laugh. I haven’t done a stealth zucchini drop on a neighbor for a long time though mainly because I have a million zucchini recipes.

souble chocolate zucchini bread

One thing you should know about me, I am a recipe hoarder.  I admit it. I have an accordion file folder filled with recipes, many Pinterest boards filled with tempting recipes, and I subscribe to several food magazines. Despite the volume of recipes I already have stashed I cannot resist looking for new ones too. Here are a few that I found this summer that I had to try.

  1. Zuni Café Zucchini Pickles – These are incredibly easy to make. I love to make quick refrigerator pickles with zucchini during summer. They are incredibly crisp and flavorful. Use a mandoline slicer if you have one, it makes the prep on this a snap.
  2. Marinated Zucchini Salad – Isn’t this pretty? A friend of mine made this salad to accompany eggplant parmesan. It was perfect.
  3. Zucchini Parmesan Crisps – Baked not fried yet crispy and delicious. Even my non-zucchini eating vegetarian son will gobble these up. I sub panko for the breadcrumbs for extra crunch.
  4. Zucchini Boats– The filling is so flavorful! Such good color and crunch from the veggies and warmth from the cinnamon.  Plus, the rice and lentils ensure that the dish is hearty. Great for a light summer meal especially with a glass of rose.
  5. Double Chocolate Zucchini Bread – Chocolate + zucchini. It’s practically health food, right? This recipe calls for 2 cups of zucchini which should put a dent in supply. I subbed the butter with applesauce to cut down the fat. Perfect with a cup of coffee or tea.

Let me know if you have any favorite zucchini recipes. I have four squash plants in my garden….

5 Awesome Zucchini Recipes

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