Italian Zucchini Pie

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Want dinner tonight and dinner for later? This is a great recipe for that! It’s already enough for 2 zucchini pies, which taste a million times better than they sound. My two year old is still talking about Zucchini Pie. And we have another one in the freezer ready to go whenever we need it. Here we go.

Yields 2 pies; Each pie serves at least 4 (Weight Watchers Points based on 4 servings per pie)
Adapted from Simply in Season

Crust Ingredients:
1/4 c warm water
1 Tb active dry yeast
1/4 c milk
1 Tb olive oil
1 egg, beaten
1/4 c whole wheat flour
1/4 c Parmesan cheese
1 tsp salt
1-2 tsp fresh basil, chopped
2 c bread flour

1. Mix warm water and dry yeast until it dissolves. Set aside.
2. Combine milk, oil, and egg in a mixing bowl. Add dissolved yeast and stir.
3. Blend in wheat flour, cheese, salt, and basil.
4. Add 1/2 c bread flour at a time to make a smooth but slightly sticky dough.
5. Place dough in a well greased bowl, cover with a damp cloth, and place in a warm place while preparing zucchini filling.

Filling Ingredients:
1/4 c butter
8 cups zucchini, thinly sliced
1.5 c onion, chopped
1 clove garlic, minced
1 Tb fresh basil, chopped (or 1 tsp dried)
1 Tb fresh oregano, chopped (or 1 tsp dried)
1/2 tsp each dried thyme, rosemary, sage, parsley
1 tsp salt
1/2 tsp pepper
5 large eggs, beaten
4 c mozzarella cheese, shredded
4 tsp specialty mustard
1/4 c Parmesan cheese

1. Melt butter in frying pan over medium heat. Add zucchini and onions and saute until soft, about 10 minutes. Remove from heat and pour into a very large bowl.
2. Stir into large bowl the garlic, herbs, salt and pepper.
3. Combine eggs and mozzarella in a separate bowl, then stir into zucchini mixture.

Back to the crust and putting it all together…
1. Divide dough in half. Place each half on a lightly floured surface and roll into a circle about 12 inches in diameter.
2. Set each into a lightly greased 10 inch pie dish and crimp edges as you would a pie crust.
3. Spread the bottoms and sides of pie crusts with mustard.
4. Divide the zucchini mixture between the two crusts. Sprinkle with Parmesan cheese on top.
5. Bake in preheated oven at 375 until center is set, about 18-20 minutes. (To test if set, jiggle pie after time. If it is mostly solid, you should be good.) Let stand 10 minutes before serving.

I recommend eating one and freezing the other, unless you’ve got lots of mouths to feed. If you let it cool completely and have greased the pan well enough, it should be sturdy enough that you can pop it out of the pie pan and slip it into a gallon freezer bag. It’ll hold its shape and be good for you whenever you need a quick meal to just reheat.

Nutrition:
Weight Watchers Points: 10

The piece our 2 year old ate.

The piece our 2 year old ate.

The crust is amazing!

The crust is amazing!

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Fish & Vegetable Packet

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This one was a tasty one involving fish and bunch of yummy early summer veggies, but I think some adaptations might make it even better.  I already adapted it a bit since it called for things like asparagus and peppers, which I didn’t have on hand.  I think you can really use whatever veggies you have available and maybe make this different every time.  As for fish, the original recipe calls for anything from salmon to roughy, cod, or tilapia.

Fish & Vegetable Packet

Fish & Vegetable Packet

(Adapted from the Better Homes & Gardens Gas Grill Cookbook)

Prep: 40 Minutes

Grill: 12 Minutes

Serves 2

 

Fish fillets, 1/2 – 3/4 inch thick

1 cup carrots, cut into thin strips

1 summer squash

1 zucchini

1 cup green beans

1/4 cup white wine

1 tsp fresh rosemary, crushed

1 clove garlic, minced

1/8 tsp salt

1/8 tsp black pepper

1 Tb butter or margarine, cut up

White Rice

 
 

1.) Thaw fish if frozen.  Rinse, pat dry with paper towels.

2.) Cut 4 18 x 18 inch pieces of heavy foil.  Place 2 sheets together to form 2 stacks.  Coat one side of each stack with cooking spray.  Divide veggies among stacks of foil.  Top with fish and squash.

3.) In small bowl, combine wine, rosemary, garlic, salt, and black pepper.  Drizzle over fish and veggies, dot with butter.  Bring 2 opposite edges of foil and seal with a double fold.  Enclose all sides, leaving space for steam to build.

4.) Preheat gas grill.  Reduce heat to medium.  Place foil packets on grill directly over heat.  Cover and grill until fish flakes easily with a fork and veggies are crisp-tender.  (Allow 12-14 minutes per 1/2 inch thickness of fish.  Serve with hot white (or brown) rice.

 

Nutrition: 518 cal; 22 g total fat (8g sat fat); 91 mg chol; 294 mg sodium; 43 g carb; 6 g fiber; 32 g protein.

Weight Watcher’s Points: 13 (based on counts above); 8 (based on 1/2 cup rice and other ingredient modifications