Zucchini Pie

Submitted by: Kim Graber

” Still trying to figure out what to do with the zucchini?
Here’s a great dish that is absolutely delicious! ”

1 1/2 cups grated zucchini
3/4 cup buttermilk baking mix
1 tomato, chopped
1/2 cup fresh corn kernels
1/2 cup diced onion
3/4 cup shredded Cheddar cheese
2 eggs, beaten

1 Preheat oven to 350 degrees F (175 degrees C).
Lightly butter one 9 inch pie plate.

2 In a medium bowl mix zucchini, buttermilk baking mix,
tomato, corn, onion, cheese and eggs together.

3 Bake at 350 degrees F (175 degrees C) for 45 minutes.
Do not cover the dish while it is cooking. Serve warm.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 158
Protein 8g
Total Fat 7g
Sodium 401mg
Cholesterol 86mg
Carbohydrates 17g
Fiber 1g

Cheesy Zucchini

Take 3-4 medium size zuchinni and slice in 4″ wedges — so they look almost
like steak fries. Place in baking dish and pour over them 1-1/2 cups heavy
cream. Then sprinkle with 2 cups parmesan cheese. Bake at 325 for 40
minutes. Sounds strange, but boy is it tasty!

Zucchini and Rice Casserole

Submitted by: Paula

Prep Time: approx. 30 Minutes
Cook Time: approx. 40 Minutes

” This is a great recipe to use all that zucchini
from your garden, cheesy and delicious! ”

3 cups water
1/2 cup rice
2 pounds zucchini
1/4 cup butter
1/4 cup vegetable oil
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
salt and pepper to taste
2 eggs, beaten
1 cup bread crumbs
2 tablespoons butter, melted

1 Bring 3 cups of water to boil, add rice. When water returns to a boil,
reduce temperature to a low. Cover rice and cook until rice is tender.

2 Preheat oven’s broiler. Grease a 9×13 inch baking dish.

3 Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish,
then dice remaining zucchini.

4 Combine butter and oil in a Dutch oven and heat until butter is melted.
Add rice and diced zucchini, then saute until golden, stirring frequently.
Stir in the cheeses until melted and add salt and pepper to taste.
Let cool slightly, then stir in eggs quickly. Pour into a prepared
baking dish and sprinkle generously with bread crumbs.

5 Slice reserved zucchini and arrange around the diced mixture.
Drizzle melted butter over top.

6 Broil about 6 inches from the source of heat until lightly browned and bubbly.

Nutrition at a glance
Servings Per Recipe: 11
amount per serving
Calories 231
Protein 7g
Total Fat 16g
Sodium 280mg
Cholesterol 65mg
Carbohydrates 16g
Fiber 1g

Zucchini Dish

1. Slice zuccini.  Put it with lots of margarine over medium or medium low heat. The idea is to boil/steam the zuccini in its own juice and the

2. Drain the zuccini, put it in a serving or keeping-warm bowl, and pour
this “devil sauce” over it:

3 tbsp margarine, melted over low heat until barely bubbling.
1 tbsp prepared brown mustard
1 tsp Worchestershire sauce
1 tbsp chopped parsley
1 tbsp minced onion
1 tsp garlic powder
1 cup chicken gravy (I used the chicken gravy mix from Costco, which has
something like 5g carb per quarter cup of gravy after it’s made up —
i.e. 2 tbsp of the dry mix). Mix the gravy powder in water and stir it
in last, then let it all thicken together in the pan.


The amounts don’t seem to be critical. For everything except the gravy I
just sorta dumped stuff in the pan and guestimated the measurements.

This sauce also adds a nice flavor to a dip/spread made of canned tuna
mashed with cream cheese. In fact what I had for lunch today was the
zuccini devil with a scoop of tuna-cream-cheese on top, the whole heated
in the microwave, quite yummy.

BTW, the original recipe for this sauce calls for beef boullion instead of
chicken gravy and for a tbsp of chopped “celery tops”, both of which I
didn’t try.