Here are the fixin’s for Zucchini Pie…which very much resembles a pizza!
The Johnson County Fair and PIE CENTRAL have gone into the history books and although we are dealing with “Fair Lag” just like Jet Lag we have survived quite well. Now that there is no more Fair Food to tempt us we are getting back to wise and healthy choices!
Somebody mentioned Zucchini Pie and I remembered how yummy I thought this was, so I put one together. I was so excited that I forgot to snap a photo of the finished product and it was half eaten by the time I thought of it! But I do have some pictures of the process…
For this pie I cheated and used a commercial pizza roll but you could even use your standard biscuit recipe, all rolled out into one sheet.
1 onion, chopped
2 cups zucchini, peeled and chopped
1 cup mushrooms *This is optional but since this is a meatless creation I felt we needed the protein.
2 carrots, peeled, chopped *Also optional. They provide color.
1 can tomatoes, juice and all
Basil to taste
Oregano to taste
Salt and Pepper
Unbaked pizza crust
Yellow mustard-to be spread on the pizza crust before the vegetables are spread over the dough.
2 large eggs, slightly beaten
Shredded cheese of your choice, about 1 1/2 cups
Using a food processor speeds up the chopping…when all the veg has been chopped, saute them in a drizzle of vegetable oil til tender. Season them well with the salt and pepper and the spices. When it is nearly soft, add chopped fresh garlic and let it cook briefly.
SIDEBAR: If garlic cooks too long or at too high a temp, it gets bitter but if you gently cook it for a short time it gets sweeter. END SIDEBAR.
While the veggies are cooking, unroll the dough onto a well greased cookie sheet and pinch the edges so there is a “curb” and the vegetables won’t run over onto the cookie sheet. Spread a very thin coat of yellow mustard over the dough, then spoon the mixture onto the dough evenly.
Beat the eggs in a bowl and add the cheese to them. Combine gently but thoroughly. Pour this mixture over all the vegetables onto the dough. Slide this into a 325* oven for about 13-15 minutes, until the crust is brown and the eggs are set.
First, a coating of yellow mustard will go over the dough and this mixture will be spooned over that. It smelled sooo good…
*You may have wondered about the red pepper shown in the first photo…Mother Connie opted not to use that; the carrots provided the desired color!
This is a most filling dish and if you have any left over it freezes well.
It’s a recipe you can easily adapt to your family’s preferences. There is no reason why you could not use ground beef or leftover ham bits or even sausage to this. You can be as creative as you like with no interference from the Kitchen Police!
Using public assistance for your food budget is no picnic. We GET that. If you use and EBT card for SNAP or WIC you know precisely what I’m talking about here. Furthermore, if you are living on a dime, facing the challenges posed by your food budget, you understand completely. This little corner of the internet is devoted to users of food banks, food drops, food commodities, food pantries and those who are on the receiving end of generous gardeners! We do hope it is helpful to you because we care deeply about your plight.
Mother Connie is off to see the wizard for the rest of the week. She will be learning a new body process that promises to raise awareness. It is called BARS – we dunno WHY – and is taught by facilitators for Access Consciousness. The former body worker in Mother Connie just cannot bid the body-working part of her life goodbye; it’s important to give value to the world and this will be one more way to do that. Food is an important component to a healthy body; coaxing peoples’ bodies to relinquish pain, paradigms and programs is a most satisfying way to spend our days! It fuels our passion for people!
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