The Latest Dish

Meatless Monday: Preppy Cookbook Zucchini Pie Recipe

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.

Preppy-CookbookThe 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.

Ingredients:

  1. 3 cups shredded zucchini
  2. 1/2 cup shredded onion
  3. 1/2 cup grated cheddar cheese
  4. 1 garlic clove, finely chopped
  5. 1/2 cup olive oil
  6. 4 eggs beaten
  7. 1 cup Bisquick or other baking mix
Method:
  1. Preheat oven to 350
  2. Grease a 9-inch deep-dish pie plate
  3. In a large bowl combine all ingredients until incorporated
  4. Pour the zucchini mixture into the prepared pie plate
  5. Bake for 35-40 minutes, or until set
  6. 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.

(Editor’s note: we’re going to work really hard on those perceptions of gluten free, vegan and vegetarian food in the coming months)

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. 

 

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About Black Tie and Flip Flops (635 Articles)
The passions, musings, and discoveries of culinary explorers and raconteurs. Follow us on twitter at @BlackTieFF ( https://twitter.com/BlackTieFF ) and like us on Facebook ( facebook.com/BlackTieFlipFlops )

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