A delicious way to get rid of that extra zucchini
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. Dill Zucchini Pie 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 ...