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Even though it doesn’t LOOK like Spring – Let’s celebrate!!
Zucchini is great in many IC dishes, but this takes the cake – I mean pie.

CRUSTLESS ZUCCHINI PIE

4 cups zucchini, thin-sliced or grated (don’t peel it)
1 cup sliced sweet onion if tolerated, or substitute 1/4 cup diced, IC friendly fresh chives)
1/2 cup butter or margarine
2 teaspoons parsley flakes or 1-2 tablespoon fresh chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder or 1 – 2 cloves diced fresh
1/4 teaspoon dried basil or 2 teaspoons diced fresh
1/4 teaspoon dried oregano or 2 teaspoons diced fresh
2 eggs
12 ounces Shredded mozzarella cheese

Place zucchini, onion & butter in fry pan. Cook ten minutes, until soft. Add parsley flakes, salt, pepper, garlic powder, basil, oregano; stir. Turn off heat.

Beat eggs in bowl; add cheese.

Pour zucchini mixture into greased pie plate. Cover with cheese mixture. Bake at 350 degrees for 20 minutes. Good hot or cold.

PS: This recipe can be modified many ways. Substitute broccoli or spinach or combine all with mushrooms for a vegetable pie. Try a little shredded cheddar cheese. Don’t forget a decorative yet edible garnish like fresh basil leaves, or sliced black olives or for a pop of color add sliced strips of sweet red bell pepper before baking. Individual tart pans can be used as well.
Happy Spring!

Zucchini Cheddar Muffins

January 30, 2013

 

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/4 cups buttermilk
  • 1 cup butter or margarine, melted
  • 1 cup packed shredded zucchini
  • 1/4 cup shredded cheddar cheese

Directions

  1. Heat oven to 400 degrees. Line a 12-cup muffin tin with paper liners or coat with baking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
  3. In another bowl, whisk together the eggs and buttermilk, then whisk in the melted butter.
  4. Gently fold the liquid mixture into the dry mixture, then fold in the zucchini & cheddar just enough to incorporate.
  5. Scoop the batter into the prepared muffin tin and bake for 25 to 30 minutes, or until a toothpick inserted at the center comes out clean.
  6. Cool for 10 minutes in the pan before taking out of the tin.

 

Freeze an extra batch for later! If you make a large batch or only eat a few at a time, these muffins are good to freeze. Just toss them in a freezer bag, when you’re ready to have a few, take them out and pop them in the toaster oven or microwave.

Linguini with Zucchini

August 7, 2012

linguini with zucchini

Ingredients:

  • 12 oz. linguine (Reserve 1/2 cup cooking water).
  • 1/4 cup olive oil
  • 2 small or 1 large zucchini, sliced or chunked
  • 1-2 cups diced bell pepper (any color)
  • 3 tablespoons chopped herbs (fresh or dried)
  • 2 teaspoons minced garlic
  • 1/3 -1/2 cup grated Parmesan cheese (topping)

Instructions:

  1. Boil linguine until al dente.  
  2. Drain, reserving 1/2 cup cooking water.  
  3. In a large skillet, heat olive oil for 30 seconds over medium heat.  Add zucchini, bell peppers, herbs & garlic.
  4. Cook for 5 minutes. Season with salt & pepper.  
  5. In a large bowl, combine linguine, cooking water & other ingredients.
  6. Top with Parmesan. Yum!

*Thank you to Marcia for sharing this wonderful IC friendly pasta recipe.