Zucchini Pie

Anyone have any last-of-the-season zucchini left??? I sure wish I did. I'll have to save this one for next season. Thanks, Melissa!!!!

Zucchini Pie

1 lb hamburger
1/2 chopped onion
8 oz crescent rolls
1 1/2 c chopped zucchini
1/2 c chopped green pepper
butter
shredded cheese
chopped tomatoes

Brown hamburger with onion, salt and pepper. Drain.

Spread rolls over bottom and side of 10 inch pie plate. Spoon meat over rolls. Spread cheese over meat.

Saute zucchini and green pepper in butter with a little salt. Spoon over cheese. Top with chopped tomatoes.

Bake at 325 for 15 minutes. Sprinkle with 1/2 c shredded cheese and bake 15 minutes longer.

A few more zucchini recipes...

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I am going to post a couple of zucchini recipes that I've received from two different people...just in case you have some of the yummy veggie hangin' out in your fridge.

Sorry that the font is all wonky. For some reason I couldn't get it to format properly. Oh well.

This first recipe for zucchini bars and frosting is from my good friend, Carol.

ZUCCHINI BARS

2 C sugar

1 C oil

3 eggs

2 C flour

1 tsp cinnamon

1 tsp salt

2 tsp baking soda

¼ tsp baking powder

1 tsp vanilla

2 C shredded, ungrated zucchini

1 sm carrot, shredded

¾ C rolled oats

1 C chopped nuts

Beat together sugar, oil and eggs in large bowl or food processor. Beat in flour, cinnamon, salt, baking soda and powder and vanilla. Beat 1-2 minutes until well mixed. Fold in zucchini, carrot, oats and nuts; mix well. Pour into 15x10x1" pan (jelly roll pan or cookie sheet with sides). Bake at 350º for 15-20 minutes.

Makes 3 dozen bars in this size pan.

Also makes a good cake in a 9x13" pan.

FROSTING FOR ZUCCHINI BARS

½ C soft butter

¼ tsp almond extract

2 tsp vanilla

2-½ C confectioners sugar

1 pkg (3 oz) creamed cheese, softened

Beat all ingredients together until smooth. Set aside. Frost after bars are cool.

Cut into bars.

Hope you can use this. This is zucchini season. Seems like people who grow them are trying to find ways to use them now. When I make these I usually just use a 9 X 13" cake pan and bake them as a cake.

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The next two recipes are from my former co-worker, Alice. Enjoy your retirement, my friend...assuming your husband lets you slow down...lol

EGG-STUFFED ZUCCHINI

4 medium zucchini squash (about 1 ½ pounds)

½ cup water

1 large tomato, chopped

2 tablespoons butter or margarine

3 beaten eggs

¼ teaspoon salt

Dash of pepper

½ cup shredded sharp American cheese (2 ounces)

Halve zucchini lengthwise. Scoop out pulp, leaving ¼-inch shell. Chop pulp to make 1 cup; set aside. Place zucchini shells, cut side down, in large skillet. Add the water. Simmer, covered, till just tender, 5 to 6 minutes. Drain; turn cut side up in same skillet. Sprinkle with a little salt.

Meanwhile, in medium skillet cook zucchini pulp and tomato in butter till squash is tender, about 3 minutes. Add eggs, the ¼ teaspoon salt, and pepper. Cook over low heat till just set, lifting with spatula so uncooked portion runs underneath. Spoon egg mixture into zucchini shells. Top with cheese. Cover; heat till cheese melts. Makes 4 servings.

Alice is well-known in her circle of family and friends for her quick bread recipes. Yummy!

ZUCCHINI BREAD

2 Loaf pans 9 X 5 X 3 Bake 1 hour at 350 degrees

3 eggs 3 cups flour

1 cup Crisco oil 1 teaspoon baking soda

2 cups sugar ¼ teaspoon nutmeg

2 cups grated zucchini 3 teaspoons cinnamon

2 teaspoons vanilla ¼ teaspoon cloves

1 teaspoon salt ¼ teaspoon baking powder

Beat eggs until foamy. Add oil, sugar, zucchini and vanilla. Add dry ingredients. May add nuts if desired.

Zucchini-Cheese Casserole

Here's our first recipe!! It was submitted by my friend, Alice. I thought it was appropriate to make this our first recipe since many of us have zucchini coming out of our ears right now!! I'm adding the ingredients to my shopping list as soon as I get this posted!!! Sounds yummy!

ZUCCHINI – CHEESE CASSEROLE

1 ½ POUNDS ZUCCHINI, CUT IN ½-INCH SLICES (5 ½ CUPS)
1 POUND GROUND BEEF
1 MEDIUM ONION, CHOPPED (1/2 CUP)
1 ½ CUPS COOKED RICE
1 10 ½ OUNCE CAN CONDENSED CREAM OF MUSHROOM SOUP
1 TEASPOON DRIED OREGANO, CRUSHED
½ TEASPOON SALT
¼ TEASPOON GARLIC POWDER
2 CUPS CREAM-STYLE COTTAGE CHEESE (16 OUNCES)

1 CUP SHREDDED CHEDDAR CHEESE (4 OUNCES)

In saucepan cook zucchini in boiling salted water about 3 to 4 minutes or till crisp-tender. Drain. In skillet cook ground beef and onion till meat is browned and onion is tender. Drain off excess fat. Stir in rice, soup, oregano, salt, and garlic powder. In a 12x71/2x2 inch baking dish arrange half of the zucchini. Top with the ground beef mixture, cottage cheese, and the remaining zucchini. Cover with foil. Refrigerate up to 24 hours. Uncover and bake in a 350 degree oven for 1 ¼ hours. Sprinkle with cheddar cheese. Return to over; bake 2 to 3 minutes more. Makes 8 servings.