Too many Zukes
July 7, 2011, 1:37 pm
Filed under: Recipes and Ideas, Saving the Harvest

I have to apologize I just realized that I am doing a really ratty job of proof-reading here; so if anyone went out and tried to kernal out their corn yesterday with a ‘nice’ — you have me alone to blame.

I won’t lie I am still in a funk this week. Its grey outside, and I have the blahs. So this may not be the most titillating post but its the only interesting thing going on right now, other than the fact that MonkeyMan cleaned the bathtub last night. Yes its a Sid and Nancy life at the MonkeyHouse.

We have three huge zucchinis that desperately need to get eaten. For those of you hoping that my sludgy mood catapults me into a spontaneous porn post here, I hate to disappoint you but, no. So I came up with this weirdo idea earlier in the week- mostly derived from the fact that I really did not want to go to the grocery store after work and I really did not want to eat any meat.

My husband will tell you that I am a quiche fanatic. I always have a couple of ready made pie crusts in the freezer. I think he silently hopes that I will just make whatever I am going to make and leave him out of it, or actually make a real pie someday (which I have MonkeyMan, its was strawberry rhubarb, you gobbled it down and I am the Queen). But before I digress further I had the notion that I would try to fashion some sort of an all veggie quiche-like savory pie thing using one of these monster zukes. On a side note — we do not grow zucchini anymore because our neighbors are always giving them to us. So we use the space for other oddities.

I started off using a hand held grater to grate the zucchini. My plan was to then squeeze out the moisture which is essential. After that I kind of didnt have a clue. Well I discovered almost immediately that this was going to result in a pile of mush, so I started to dice it instead in about 1/2 inch cubes. This produced a lot. And then I had to figure out what to do about the moisture factor, so I heated some extra virgin olive oil in a skillet and decided to sear it, with chopped yellow onion and one chopped tomato. This worked great and smelled fantastic but it began to reduce. I started to be afraid I wouldnt have enough, and seasoning was also an issue, so I dashed out to the front yard and grabbed a fistful of basil, ran back into the house and minced a little clove of fresh garlic and tossed that in.

I needed some bulk so I opened up the fridge to see what we had and realized that we had a big bag of flat leaf kale. This stuff is pretty interesting; it has amazing color (deep dark green with kind of a blueish hue) and a mild flavor, much less cabbagey than the curly leaf variety. After I filled the pie sheel with the ratatouille like stuff, I whisked 3 free range eggs, about 1/2 cup heavy cream seasoned with salt and black pepper and 1/2 cup grated cheddar with 1/2 cup grated mozzerella and poured that over the vegetables, then I pressed in the chopped kale. I topped the whole thing off with breadcrumbs and baked at 400 degrees for about 25 minutes.

It turned out really perfect. In fact, maybe one of my better quiche-like creations…and I found a new fun way to use kale.

Now if you will politely excuse me, I am off to find some sugar and caffiene to appropriately rattle me out of this funk.


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