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Elaine

Sep 27, 2005, 2:47 PM

Post #1 of 7 (705 views)

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Zucchini anyone?

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If Mexico is like the USA, then about now you may be up to your elbows in zuchinni and not know what to do with it all. I found the following recipe several years ago and it is still a family favorite. I do put in a bit more spice than it call for, but I'll give you the original recipe. As you can tell, this won the Pillsbury Bake Off in 1980. I did find on one recipe site that claims 1/6 of a pie only has 280 calories. Sometimes we serve ours with a spoonful of salsa and sour cream.

Italian Zucchini Crescant Pie

2 tablespoons butter or margarine 4 cups thinly sliced zucchini 1 cup chopped onions 2 tablespoons dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon dried basil leaves 1/4 teaspoon dried oregano leaves 2 eggs, well beaten 8 oz. (2 cups) shredded Muenster or mozzarella cheese 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls 2 teaspoons prepared mustard

Millicent (Caplan) Nathan
Boca Raton, FL
Bake-Off® 29
Miami, 1980
$40,000 Grand Prize

Preparation Directions:

1. Heat oven to 375°F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. 2. In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix. 3. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan. 4. Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

High Altitude (3500-6500 ft)

Bake at 375°F. for 30 to 35 minutes, covering edge of crust with foil after first 15 minutes of baking.

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wendy devlin

Sep 28, 2005, 7:57 PM

Post #2 of 7 (670 views)

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Re: [Elaine] Zucchini anyone?

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Thanks for the new(at least to me) recipe, Elaine.

The zucchini harvest as ever, is plentiful and I'm always looking for new ways to prepare them.

Although quite a few of the local zucchini's that 'got away' on their owners this summer, were souped up, and decorated for the "Zucchini Grande Prix' held last Sunday at our Fall Fair.

The kids have a ball, working on their 'car' before the race...and it's a hoot to watch the kids as their zucchinis run down the long ramp.

Elaine

Sep 29, 2005, 9:56 AM

Post #3 of 7 (655 views)

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Re: [wendy devlin] Zucchini anyone?

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Well, that's a new one on me. Zucchini cars? Hey, wonder if anyone could find a way to use zucchini as fuel? We'd never run out or have shortages. Heck, you could raise your own fuel in your back yard! ;o)

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When one door closes, another opens. Some people are so busy looking at the door that has closed, they don't see the door that has opened. Keep looking for those open doors.
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MazDee

Oct 3, 2005, 10:52 PM

Post #4 of 7 (618 views)

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Re: [Elaine] Zucchini anyone?

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I have a question. We have what looks like zuchinni in the stores here, but it does not seem to cook up the same way. It takes longer to cook and has less moisture than the zuchinni that I remember. I am wondering if what I buy as zukes are really baby calabasas? They taste good anyway. As for the recipe for zuchinni pie, it sounds great, but unfortunately I have not found such a thing as refrigerated rolls here. (They don't even sell Bisquick!) Dee

Anonimo

Oct 4, 2005, 5:46 AM

Post #5 of 7 (613 views)

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Re: [MazDee] Zucchini anyone?

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Bisquick? Why not mix your own biscuit and baking mix? It's easy!

If you would like the recipe, I will look it up.

Saludos,
Anonimo

Elaine

Oct 4, 2005, 8:59 AM

Post #6 of 7 (600 views)

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Re: [MazDee] Zucchini anyone?

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I have used a pie crust when I didn't feel like running out for rolls. I just mixed some up. It does not make as flaky a crust as the rolls, but it does work.

About your zucchini down there? Since I'm not down there, I wouldn't have a clue. I have been thinking about using other vegs in it so you might give it a try.

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When one door closes, another opens. Some people are so busy looking at the door that has closed, they don't see the door that has opened. Keep looking for those open doors.
***********************************************************

esperanza

Oct 4, 2005, 4:34 PM

Post #7 of 7 (589 views)

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Re: [MazDee] Zucchini anyone?

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The green longish squash that looks similar to zucchini here is called calabacitas--little squash. You can substitute it in any recipe that calls for zucchini.

I particularly like the calabacitas criollas--the wee round squash that is identical to the long one, but spherical. Steam them whole, cut off the tops like jack-o-lanterns, scoop out the soft middles, chill, and stuff them with herbed requesón, the Mexican soft farmer's cheese that's like ricotta. Set the little squash lids atop the cheese stuffing and serve as an entrada (first course, or appetizer).

http://www.mexicocooks.typepad.com