It is a good thing I like turkey because these days after Thanksgiving, it seems that everyone is posting new recipes on how to use left over turkey. Turkey this and turkey that.......
Are you kidding me???
I am still harvesting zucchini from my garden! I mean, really! Let's talk about THAT.
Yes. The weather is really weird these days here and I finally pulled up the plants and tossed them in the compost pile. I am hoping they don't take root there, because I have cooked zucchini, frozen zucchini, made zucchini bread, zucchini brownies, zucchini stir fry, added zucchini to my spaghetti sauce and any number of other things until I feel like it is coming out of my ears!
I only planted a few zucchini because we ALL know what happens. You become a pest because you are giving it away and your neighbors start to avoid you. No one at work wants any more of your zucchini and you are STUCK with it. You freeze and can so much zucchini that you begin to dream of a huge zucchini chasing you down the street and you wake up in a cold sweat, terrorized and thankful you never got to the end of that nightmare.........
So today, I decided with the last of the zucchini I would make yet another zucchini dish to freeze so that I can have something quick to nuke in the microwave when I get home too late to cook. (Which is usually every day I work.). So here it goes you guys, yet another zucchini recipe for you to store in your files when you have too much zucchini and don't know what to do with it!
Cowgirl Cates Bacon Zucchini Cheese Pie
Start off by frying up a mess of bacon bits. I use kitchen scissors to cut the bacon as I put it in the pan. It's easier than trying to cut it with a knife like all those fancy chefs on television....Drain it well and set aside.
Remember! All of these ingredients and the amount of them can be changed to whatever you like best and I like bacon best, so I use about a pound of it when I am making a batch of pies to freeze.
In this particular batch I am going to use fresh mushrooms, the last of the tomatoes from the garden, sweet white onion and lots and lots of cheese! I am going to add as much zucchini as I can so I can get rid of the dang stuff.
Chop all of the ingredients up and shred that cheese. (I cheat. I use pre-shredded cheese because it is easier). You cannot use too much cheese. Honest. I used 2 packages for this batch and it was great!Mix all of the ingredients, including the bacon into a large bowl. It should look something like the above pic. I usually add a little crushed basil in the mix, just to jazz it up!
Next you are going to mix some batter for your pie. So you will need 2 cups of flour, 3/4 cups of milk, 2 eggs and 1 TBS of baking powder. Add a dash of salt, a pinch of sugar and whisk all of this together. If it is too thick, add milk and if it is too thin add some flour. It should be the consistency of a loose cake batter.
Now gather whatever pan you want to bake this pie in. You can use just about anything but I love these little baking pans I got at our local 99Cent Only store. They were only 99 cents and they are the perfect size for one person. I love them! I use pretty pie pans if I am serving this for company.
Load your mixture in the pan. Fill it pretty full. I do mine almost to the top.
Now pour your batter over the top of the mixture. Make it cover the entire pan of yummy zucchini/bacon/cheese mixture!
Pop this little baby into a 350 degree oven that has been preheated and bake until you can put a toothpick in the middle and it comes out clean . The top should be nice and golden. The time will vary with the size of pan and the amounts you are baking, but usually about 1/2 hour to 45 minutes should do it.
You should come out with something resembling this.........
I did two pans today and then I cut them into squares and froze them. They are wonderful lunch pies to take to work, or like I said, if I am too rushed to cook dinner, I can always pop one into the microwave and it is an easy-peasy supper.
I simply love cooking with good veggies from the garden!
I shall be eating this for the next month I am sure.........
So I hope this helps you when you too, have too much zucchini and not enough neighbors to share with. But be forewarned. This particular recipe is delicious and addicting. My fav way to use that everlasting zucchini!