Zucchini has no distinct flavor of its own to most people, which makes it ideal for a lot of cooking options. It can be sliced, diced, grated, fried, boiled, broiled, grilled, stuffed and pureed. So while others may be thinking *Oh no, not another zucchini*, or the neighbors running for the hills when they see you loaded down with more zucchini; I personally look forward to this particular vegetable each year, and each year I use it in a variety of ways. Even though zucchini may be the low vegetable in the garden picking order, it definitely belongs in every garden and is easy enough to grow that it can be grown on a high rise apartment balcony.
The following recipe combines flavors nicely, so no one flavor overpowers another. This is comfort food and easy enough to make that you'll find yourself making it throughout the zucchini season, just because it's that good.
The crust I used, is a take from a recipe dating back to 1844. It wasn't used as a crust, but after making the original recipe, it was clear to me that it would be a great crust for a savory pie. You'll find the link to that recipe below. If you've never used or made Crème Fraiche, it's time to try it. It's easy to make, only a very few minutes hands on time and again, it's a vintage recipe that you'll find yourself making often when you realize how versatile it is, and that you can make it for a tiny fraction of the cost of a store bought version. You'll find that link below as well.
Yield: 1--6-8" pie
Serves: 4 (or two hungry farmers)
Ingredients:
1 Pre-baked Crust (See my Cayenne Cheese Crust below)
1 small or half of a medium Zucchini (Sliced thin)
2- medium size-Ripe Tomatoes (Sliced Thin)
2 Strips Bacon (cooked, crumbled)
1 Small Walla Walla Onion (minced)
2- Cloves Garlic (minced)
Pinch Salt (to taste)
1/8 tsp. Pepper (to taste)
1 1/2 tsp. Garlic Parsley Seasoning (to taste)*
2 C. Shredded Cheese (I used Cheddar Jack)
1/2 C. Crème Fraiche* (Mayonnaise or Sour Cream can be used)
1 C. Cream
1/2-1 C. Crushed Ritz Toasted Chips (R) (you can use Ritz Crackers if desired)
2 T. Butter
Directions:
Preheat oven to 350 degrees.
Prepare the Cayenne Cheese Crust (or your favorite crust) and press into the bottom of a 6-8 inch cast iron skillet. Press the crust up the sides to within 1/2 inch of the rim of the skillet. Pierce the crust with a fork and bake 10 minutes in a 350 degree oven.
Fry the bacon and drain. Prepare the vegetables. Saute` the onion in the bacon grease until caramelized . Add the garlic to lightly saute`.
If the tomatoes are especially juicy, blot with a towel to absorb excess moisture. Place the tomato slices in the pre cooked crust. Top with one third of the onion garlic mixture. Layer with a row of zucchini offsetting from the tomatoes. Again add a third of the onion garlic mixture, and another layer of tomatoes. Continue to layer to 1/2 inch of the top of the crust. Season lightly between layers (to taste)
Mix the Cream, Crème Fraiche, Bacon and Shredded cheese. Pour the creamed mixture over the layered vegetables.
Crush the chips and mix with the melted butter. Spread over the top of the pie. Place in the oven at 350 degrees for 30 minutes or until bubbly and the topping is golden brown.
Remove from the oven and allow to cool at least 15-20 minutes before cutting to assure it comes out in pie shaped wedges. Or spoon it out if desired. Serve hot.
Serving Suggestion: This can be a stand alone meal or a side dish with meat and a fresh garden salad.
Tip: Zucchini freezes well, so be sure to freeze some to have on hand well beyond the growing season, for all kinds of great recipes.
For instructions to make Cayenne Cheese Crust, refer to the link:
justfowlingaround.weebly.com/appetizers/cayenne-cheese-19th-century-appetizer
For instructions to make Crème Fraiche refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/matured-creamcreme-fraiche
To make your own Garlic Parsley seasoning, refer to the link:
justfowlingaround.weebly.com/from-the-pantry/category/garlicparmesan-seasoning
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