Who would think 1/2 bushel of zucchini would be so much zucchini? I shredded about half of it to put in the spaghetti sauce I canned. I made a batch of zucchini bread and then shredded enough to put 12 or 13 packages, with 2 cups each, in the freezer for making more zucchini bread.
The two loaves on the left are regular whole wheat bread. They don’t have zucchini in them! 🙂
The zucchini bread is really good. Maybe I should shred more so I have have more bread during the year when zucchini prices are outrageous in the grocery store. There was still a lot of it left!
Over the weekend we grilled steaks and I peeled and sliced some of the zucchini, marinated it in Italian salad dressing and grilled it. I forgot to take a picture of the whole plate . . this was the leftovers. It will be so good on a sandwich.
And what do you think this might be?
Here you go . . look a little more closely . . it’s a zucchini pie! Tastes almost exactly like an apple pie. I’m not sure I could tell the difference between this and an apple pie. Here’s the recipe I used.
4 – 5 cups zucchini – use smaller squash and you don’t have to mess with removing the seeds. Peel and slice the zucchini
1-1/4 c. sugar
2 T. all purpose flour
1-1/2 tsp. cinnamon
1-1/2 tsp. cream of tartar
1 T. lemon juice
dash of salt
dash of nutmeg
1 T. butter, cut into smaller pieces
1 – 9″ pie shell, unbaked
1/4 c. minute tapioca
Boil zucchini til almost tender. Drain. Rinse with cold water. Drain very well using paper towels.
Mix flour, sugar, cinnamon, cream of tartar, lemon juice, salt and nutmeg with zucchini.
Sprinkle tapioca into the bottom of the pie shell.
Pour in zucchini mixture. Place butter pieces around top of pie. Top with crumb topping.
1 stick butter
1 c. flour
1/2 c. sugar
Crumble butter, flour and sugar til chunks are about the size of a pea. Sprinkle on top of the zucchini pie filling.
Bake at 375 for 45 – 50 minutes.