Next week I'll be back to making and freezing gallons of tomato soup for this winter, but today I'm taking a to deal with the bonanza crop of zucchini. I love zucchini, but I've never had any success freezing it. I've heard that you can pre-grate it and freeze, but mine turns to mush. So, I use it up quickly, before they have time to grow into baseball bats - you know what I mean if you have a garden.
Here's one of my favourite zucchini recipes - a vegetarian meal everyone will enjoy.
1 Pillsbury refrigerated pie crust
1 cup grated Gruyere cheese
1 cup grated horseradish Cheddar cheese
3 small zucchini (6-8 oz each) or 2 medium, cut into1/4 inch thick rounds
1/4 cup cup chopped fresh dill
2 Tbsp chopped fresh Italian parsley
2-3 ripe tomatoes, sliced
1 Tbsp extra virgin olive oil
Preheat oven to 375 degrees.
Roll the dough slightly to fit a 9-inch tart pan with removable bottom (or you can use a pie plate). Pat into place, and trim off excess dough.
Prick bottom of crust with the tines of a fork and line crust with aluminum foil. Fill with pie weights or dried beans (do not attempt to cook the beans afterwards - save them for the next pie).
Bake uncovered for 10 minutes. Then carefully remove beans and foil, baking another 12 minutes. Allow crust to cool slightly. Leave oven on.
While dough is chilling, sauté zucchini in olive oil over medium heat until lightly browned on both sides, 5 minutes. You will probably have to do this in more than one batch.
Drain on paper towels.
Spread both cheeses over the bottom of pie shell. Arrange zucchini over in overlapping circular pattern, covering the surface. Then sprinkle the dill and parsley.
Arrange tomato slices in an overlapping circular pattern over the zucchini. Drizzle with olive oil.
Bake pie for 40 minutes. Let it rest 10 minutes (to let cheese set).
Serve with a tossed green salad and a nice, chilled white wine.