Save that zucchini crop for yourself - Food & Fitness

Save that zucchini crop for yourself

Here's a delicious way to avoid giving those extras away

Wednesday, Jul 16, 2008 - 12:06 AM

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By JANN MALONE

TIMES-DISPATCH STAFF WRITER

This is the time of year when folks with high-yielding vegetable gardens start to leave zucchini on their neighbors' front porches.

At 3 a.m.

That practice may stop after these stealthy farmers try Donna Stemper's recipe for Zucchini Quiche.

"My husband's cousin from Pennsylvania sent me this recipe back in 1988," she said. "She called it Zucchini Pizza. I had it for years and never tried it. And I do mean years.

"I've been making this for only four or five years. Oh, what I have been missing!

"One day because of an abundance of zucchini, I was running out of ways to fix it. I decide to give this recipe a try. Wow! What a hit! My husband said, 'You finally fixed zucchini in a way that I like.'"

"I didn't think it was a zucchini pizza. It was more like a quiche, so I call it Zucchini Quiche. Very easy to prepare, too.

"Believe me, it is delicious."
Send your recipe requests, answers and your best recipes to Jann Malone at jmalone@timesdispatch.com or P.O. Box 85333, Richmond VA 23293. Please put "Recipe Exchange" in the subject field or on the envelope and include a daytime phone number.

Zucchini Quiche

Makes approximately 6 servings.

3 cups peeled and sliced zucchini

1 cup Bisquick

½ cup Parmesan cheese

½ cup white American cheese (or whatever kind of grated cheese you have)

4 eggs

½ cup vegetable oil

½ cup chopped onion

1 clove garlic, chopped

½ teaspoon parsley flakes

½ teaspoon salt

1/3 teaspoon oregano

Pepper to taste

Preheat oven to 350°.

In a bowl, combine zucchini, Bisquick, Parmesan and American cheeses, eggs, oil, onion, garlic, parsley flakes, salt, oregano and pepper to taste. Grease a 9-inch by13-inch pan or deep-dish pie plate. Pour ingredients into dish.

Bake about 40 minutes.

Requests

Judy Richwine of Urbanna can't find a recipe that she used to make -- who hasn't? -- for Egg Nog Punch . "I don't know if it was called this. It was made with ice cream. I really think that it came from one of the Richmond newspapers in the late'60s.

We got an e-mail from Noreen asking for a Tomato Pie recipe. She bought some Tomato Pie from a booth at the Hanover Tomato Festival on July 5. "It was great," she says.

Got recipe requests? How about favorite recipes you'll share? Send them on. We need them to keep this column going. We're looking for requests for something a home cook might have in her recipe box, not something you want from a restaurant. We especially can't use requests for recipes from closed restaurants -- we've hit dead ends on the couple we've published.

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