Since its release in 2013, the Preppy Cookbook has become a favorite around here. After swooning over every morsel at Picnic in Ridgewood, as well as the other restaurants at which Christine Nunn was the chef, and knowing her CIA background I was expecting some fairly complicated recipes involving techniques that could best be explained with copious amounts of illustrations. What we got was a fairly straightforward collection of easy recipes that are the perfect solution for a busy family that still wants to cook at home.
The Preppy Cookbook takes a different turn that uses ordinary ingredients, including classic Campbell’s Soup, to recreate some of the classic recipes we all grew up with.
The Zucchini Pie is a take on the old “Impossible Pie” from the back of the Bisquick box. It’s a one bowl, one pan plus a grater recipe that is simple and solves that age old “went nuts at the farmers market” problem: what to do with all the Zucchini.
I’ve actually shared this recipe at cooking demonstrations across the country and it was a hit. (The best part of cooking for an audience is that moment when someone who thinks they cannot make something suddenly realizes they can). Paired with a salad it’s an easy dinner or reheated the next morning is a substantial breakfast. And yes, mixed greens salad in the morning is pretty awesome thing.
- 3 cups shredded zucchini
- 1/2 cup shredded onion
- 1/2 cup grated cheddar cheese
- 1 garlic clove, finely chopped
- 1/2 cup olive oil
- 4 eggs beaten
- 1 cup Bisquick or other baking mix
- Preheat oven to 350
- Grease a 9-inch deep-dish pie plate
- In a large bowl combine all ingredients until incorporated
- Pour the zucchini mixture into the prepared pie plate
- Bake for 35-40 minutes, or until set
- Can be served immediately, or even when cool.
For most of my demos, I used King Arthur Flours’ Gluten Free Baking Mix and the results were perfect. I didn’t tell anyone it was gluten free until after they tried it. I also dropped the bombshell that this was a vegetarian dish, perfect for Meatless Monday and were surprised by the number of people who really were not sure what vegetarian meant.
John Lee is Black Tie and Flip Flops’ Raconteur-In-Chief: the World of food is his playground ~ the whole world! Having a Navy Dad gave John the passion to discover the world. Whether in one of Mr. Boeing’s flying machines, as an armchair traveler with a great book, or a plate beaming with the exotic flavors and fragrances, his day is all about discovering the world and sharing the stories with everyone he meets.