I’m late with my post this morning, partially due to some technical difficulties but also because I am mentally winding down. With summer approaching I find that I am in desperate need of a reboot in all aspects of my life–blog included. As I celebrate the end of each sport’s season (this past weekend we said goodbye to soccer, boys’ lacrosse and hockey) and count the remaining days of school, I look forward to a more relaxed schedule and the occasional lazy day.
While I hate to stop my Monday morning posts, I need the time to test new recipes and cook without purpose (or maybe better put, cook without publication). Every recipe I share is one that I am excited about for one reason or another. It could be a new flavor combination or just super easy and delicious but if it’s here on Sly Rooster, I stand behind it. So know that while I won’t be writing and sharing over the next couple of months, I will be testing and tweaking. I will be back in September (and maybe sporadically throughout the summer) with plenty of new ideas and inspiration to share.
I say goodbye for now with this Zucchini Pie. It is timed to coincide with the pending surplus of zucchini that you will find stockpiled on farm stands and in your local markets. Brunch, lunch, paired with a soup or salad for a simple supper…Zucchini Pie is a winner. Almost a frittata in that it is crustless and egg-based but maybe slightly more laden with the zucchini.
Enjoy this easy recipe throughout the summer and please make use of the Sly Rooster Recipe Index to revisit dishes that you made just once or to try some new ones that you might have missed. I know that my family is looking forward to me getting back around to a few favorites.
- 10 oz shredded zucchini, all liquid squeezed out (approximately 2 medium zucchini)
- 1/2 c shallots, chopped
- 1 scallion, thinly sliced
- 6 basil leaves, julienned
- 1/2 c queso blanco or mozzarella, shredded
- 1/2 cup flour
- 1 tsp baking powder
- 2 large eggs, beaten
- 2/3 c skim milk
- 1 tsp olive oil
- 1/2 tsp kosher salt
- fresh cracked pepper, to taste
- 2 Tbls freshly grated Parmesan cheese
- Preheat oven to 400F.
- Lightly spray a pie dish with cooking spray.
- Combine zucchini, shallots, scallion, basil and queso blanco or mozzarella in a bowl.
- Pour into the prepared pie dish and pat to evenly distribute.
- In a separate bowl, combine flour and baking powder.
- In another bowl, combine the eggs, milk, oil, salt and pepper.
- Add the flour mixture to the eggs and whisk until a smooth batter is formed.
- Pour batter into the pie dish, over the zucchini mixture.
- Sprinkle the Parmesan cheese over the top and bake, uncovered for 30-35 minutes until cooked through and lightly browned. A knife should come out clean when inserted into the center of the pie.
- Let cool slightly before serving warm or at room temperature.