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!

Super Stuffed Tortillas

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Again, I’m drowning in bell peppers (and zucchini, still, and now corn too!), so I went after this delicious sounding dish from my Simply in Season cookbook. The original version was meatless, but I felt like having some tasty meat tonight, so cue the ground beef. I have to say, it turns out better than I even expected. And Desi, our 2 year old, ate a ton of it. Huge win-win in my book.

(Adapted from Simply in Season)
Serves 6-8

4 tsp oil, divided
1 large clove garlic, minced
1 small onion, chopped
1 green pepper, chopped
2 c corn, cut fresh from uncooked cob
1 medium zucchini, quartered, then sliced
1 Tb ground cumin
1 c canneloni beans (original recipe calls for black beans, but we had these on hand already)
1 c chicken broth
1 lb ground beef
2 tsp Southwest Seasoning (or taco seasoning)
6 Tb salsa
6-8 flour tortillas
1/2 c cheddar cheese, shredded

1. In a deep skillet, saute garlic in 2 tsp oil for about a minute. Add onion and pepper and saute until tender-crisp.

2. Add corn, zucchini, and cumin and continue to saute until all vegetables are tender.

3. Meanwhile, brown ground beef in a separate skillet. When just a little pink is still showing, sprinkle on southwest or taco seasoning. Continue cooking.

4. Add beef to skillet with veggies. Add beans, chicken broth, and salsa. Cook until there is no excess moisture. Turn off heat.

5. Wash out the skillet you used for the beef and heat a small amount of oil, then add a single tortilla. In the middle of the tortilla sprinkle cheese. Let it melt a little, then scoop about 1/2 cup of the vegetable/meat mixture and continue cooking. When the sides of the tortilla start rising a bit and the tortilla is crispy, fold it up and plate. Continue cooking individual tortillas this way.

6. Serve with sour cream.

Nutrition:
Weight Watchers Points: 9 (10 with sour cream)

Filling mixture of veggies & meat

Filling mixture of veggies & meat

Tortilla cooking in skillet

Tortilla cooking in skillet

Kale Fritatta

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Yet another thing we had too much of– kale. Kale is another vegetable that I’m really not a big fan of. But I’m willing to try it all sorts of ways to see if it has more value than being made into kale chips. Luckily our CSA newsletter has had a few recipe ideas for us, and this is one we made recently. It is intended for swiss chard rather than kale, but I made it work.

Adapted from Stillman’s CSA newsletter, Week 6 (July 20-26)
Serves 6
Active Time: About 40 minutes

1 onion, chopped
1 garlic clove, minced
2 Tb olive oil
1/2 tsp salt
1 tsp fresh basil
1 tsp fresh oregano
1/2 tsp dried thyme
ground pepper to taste
1 zucchini, chopped
1 bunch of kale, leaves chopped
1 pepper, chopped
5 eggs and a splash of milk
1 c shredded cheddar

1.) In a French oven, saute onion and garlic in oil with seasonings for 5-8 minutes.
2.) Add zucchini and kale. Cover to help cook the kale down and wait to add more ingredients until the kale cooks down by at least a quarter.
3.) Add pepper.
4.) Beat eggs with milk, add cheese. Pour over veggies.
5.) Place French oven in a 400 degree oven and cook 15-18 minutes or until set.

Nutrition:
Weight Watchers Points: 6

Between steps 3 and 4.

Between steps 3 and 4.

Right before sticking in the oven.

Right before sticking in the oven.

Zucchini Garden Chowder

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Drowning in zucchini? We are. (Thanks Stillmans!) Not a bad thing, either. We just have to find creative ways to use a lot of it. So this week I went on a zucchini recipe binge. Good news is that I loved them all and am pleased to share them with you. This one is also super easy for cleanup because it’s basically a one pot meal, which I always love. And, best of all, Desi (almost 2 years old) LOVED it, so you know it’s got to be kid friendly!

(Adapted from Simply in Season)

Serves: 6-8

2 Tb butter
2 medium zucchini, chopped
1 medium onion, chopped
2 Tb fresh parsley, chopped (I only had dried)
1 Tb fresh basil, chopped
1/3 cup flour
3/4 tsp salt
1/2 tsp pepper
3 cups water
3 chicken bouillon cubes/packages
1 tsp lemon juice
2 cups tomatoes, chopped
1 1/2 cups evaporated milk (1 can)
2 cups corn (I used frozen)
2 cups cheddar cheese, shredded
1/3 cup Parmesan cheese, grated

1.) Melt butter in soup pot or french oven over medium heat.
2.) Add zucchini, onion, parsley, and basil. Saute until tender.
3.) Stir flour and seasonings into vegetables. Gradually stir in water to mak ea smooth stock.
4.) Add lemon juice and bouillon and mix well. Bring to a boil, reduce heat and cook, stirring often for 2 minutes.
5.) Add tomatoes, evaporated milk, and corn. Reduce heat, cover and simmer for 5 minutes until corn is tender.
6.) Add cheese just before serving and stir in.

Nutrition:
Weight Watchers Points: 8

One pot meal-- just a whole bunch of veggies, cheese, and your french oven.

One pot meal– just a whole bunch of veggies, cheese, and your french oven.

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Summer Vegetable Pasta with Kielbasa

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This one I’m really proud of. It was incredibly delicious, made use of tons of random stuff we had on hand, and was a 100% original creation of my mind. I hope you love it as much as we did! Also, it made excellent leftovers for lunch at work the next day!

Note: You can totally get creative with this, and even leave out the kielbasa, but it really gives the sauce an incredible flavor. If you can get your hands on the Costco kielbasa links (they were recently sampling them at our Costco, and they were *so good* we had to get them), that’s what I used and it was amazing.

Summer Vegetable Pasta with Kielbasa

Summer Vegetable Pasta with Kielbasa

Prep Time: 15 mins
Cook Time: 30 mins

Serves 4

4 cups whole wheat pasta (I used linguini)
1 clove garlic
1 Tb avocado oil
1 medium zucchini
1 medium summer squash
1 1/2 cups grape tomatoes
1 link kielbasa (ours is like large hot dog size, from Costco)
2 cups bottled pasta sauce
2 Tb heavy whipping cream
1/4 cup Pecorino Romano Cheese, shredded

1.) Cook pasta according to instructions.
2.) Meanwhile, heat oil and garlic in a large skillet. Add whole grape tomatoes and cover, stirring occasionally, about 5 minutes.
3.) Add zucchini and summer squash to skillet. Cover and continue cooking, stirring occasionally. Add kielbasa to skillet after a few minutes.
4.) Pour bottled pasta sauce over veggies and meat, stirring uncovered and continuing to cook to heat the sauce through. Add heavy whipping cream and stir to combine.
5.) Dish up pasta and sauce, then sprinkle with desired amount of cheese.

Nutrition: Unfortunately, since this was all in my head and I didn’t do the math, I don’t have the full nutrition facts.

Weight Watchers Points: 14 (Totally worth it!)

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

Crustless Zucchini (Cousa Squash) Tomato Quiche

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What to do when the summer varieties of squash start rolling in via your CSA share? Try new things.

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This recipe is slightly adapted from the Simply in Season cookbook.

2 cups Cousa squash (original recipe calls for zucchini), chopped
1 cup tomatoes, chopped
1/2 cup Vidalia onion, chopped
1/3 cup Parmesan cheese, grated

1.) Start with the above ingredients and add to a grease 10 inch pan. I used an actual quiche dish from Crate & Barrel.

1 1/2 cups milk
3/4 cup baking mix (I used Bisquick)
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 eggs

2.) Beat the above ingredients in a blender (we did by hand) until smooth.
3.) Pour mixture over the vegetables.
4.) Bake in 400 degree oven until knife inserted in the center comes out clean, about 30 minutes (it was closer to 40 minutes for me).
5.) Let stand for a few minutes to cool before serving. If desired, garnish with fresh parsley (we didn’t).

This, plus some blueberry pancakes served with Vermont-made vanilla creme fresh, made for a delicious “breakfast supper.” Our 4-days-shy-of-1 year old was able to enjoy all parts of this meal without any adjustments.

Thanks to Allandale Farm CSA for the squash and to my family’s farm in PA, Harvest Valley Farm, for the tomatoes!

Want to see a brief video? Check out the vine (video).