The Baked Bounty
The recipe for the fruit pies came from an old Joy of Cooking cookbook that looks like it is from the 1940′s or something. When I discovered there were only about 6 ingredients I was pretty skeptical. But I have to be honest — the pies were simply outstanding!
The zucchini dishes were quite the hit too. 3 Zucchini translated into 3 dishes that everyone seemed to really enjoy. The recipes were:
Redd Acres Zucchini Casserole
- 1 Zucchini very thinly sliced
- 1 can stewed tomato
- 2 cups cheddar cheese
- dab butter (optional)
Spread sliced Zucchini on bottom of casserole dish. Dump tomatoes on top. If butter is desired place dab of butter on top. Spread cheddar cheese over top. Bake at 400 degrees for approx 25 minutes.
Super Easy Zucchini Pie
1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
2 eggs or 1/2 cup fat-free cholesterol-free egg product
1/2 teaspoon salt
1/4 teaspoon pepper
1. Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9×1 1/4 inches.
2. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
3. Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.
Oven smoking
Instead of a pie plate we used a casserole dish and a Pyrex mixing bowl. We substituted Rotel for the stewed tomatoes in one batch. In the other batch we experimented by adding mushrooms to the mix.
After the smoke cleared (literally — see photo) we had a super dinner and I headed home. There was a little bit of a mess I left behind… Definitely a good time.
