Italian Zucchini Pie

I'm slowly being overtaken by zucchini!! My gosh, I've never seen such big and productive plants in all my life! We've have steamed, fried, and baked zucchini (I feel like Forrest Gump when he and Bubba were talking about the various ways to fix shrimp).

Now don't get me wrong, I'm not complaining! This is why we planted a garden, so we could have fresh produce for us and others. So far we've shared with 6 other families...and still there is more.

My neighbor shared this lovely recipe and it is very yummie. Doesn't the name sound grand? It's a fancy way of saying "we're having quiche for dinner"...but men generally shy away from all things quiche...so thus "Italian Zucchini Pie" works nicely as a cover up.

Italian Zucchini Pie

4 cups shredded zucchini

1 cup diced onion

1/4 cup margarine or butter

1/2 cup fresh parsley, chopped

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. basil leaves
1/4 tsp. oregano

2 eggs well beaten

2 cup shredded mozzarella cheese

2 tsp Dijon mustard

9-inch deep dish pie crust

Preheat over to 375. Brush pie shell with Dijon mustard and set aside. Saute zucchini and onion until tender; stir in seasonings. In large bowl beat eggs and cheese. Add zucchini mixture and mix well. Pour into pie crust. Bake for 20-30 minutes.

The recipe doesn't call for any meat in it....but after eating it, we've both agreed that some chopped ham would be a lovely addition.

Head on over to We are That Family to see what is working for everyone else this week!

The Urban Dairy

I know a lot of you have larger families than we do. We have only two children. Two children who LOVE milk. So we go through a LOT of the stuff. Being a one income family, I cut costs where I can. So I had several options looming before me on the milk front, 1) buy a cow; 2) stop drinking milk; 3) powdered milk.

Now I know, that to some of you, the thought of number 3 above is probably the least appealing of those scenarios. However, I've found that powdered milk, that has been REFRIGERATED prior to drinking tastes just like skim milk. Please note I said REFRIGERATED; that is the key, do not drink it at room temp or at tap water temp, just sayin'.

A 4lb. box will make 20 quarts (5 gallons). I use the Martins store brand and it costs me $11.19 (costs may vary in your location). The beauty to it, besides the lower costs is that I don't have to store several gallons of milk in the fridge, nor do I have to make milk runs to the store during the week (which inevitably causes needless spending on something else that jumps in the cart mysteriously of its own free will).

So there you have it folks, a little something that's definitely working for me in more ways than one!

Head on over to We Are THAT Family for more Works For Me Wednesday!

Works for Me Wednesday

This week the Works-For-Me-Wednesday theme is our favorite summer recipe. And, as luck would have it, I've been requested to make this particular recipe for a cookout on July 4th. So here is a recipe that works for me all year around. However, if you are diabetic, I'd suggest steering clear of this one!

Macaroni Salad

2 cups uncooked macaroni

1/2 cup sugar

3 Tbsp. vinegar
1 tsp. salt

1 tsp. pepper

1/2 cup yellow mustard

2 cups of mayonnaise

1 can sweetened condensed milk

4 hard boiled eggs chopped

1 small onion chopped

Cook macaroni until desired tenderness. Boil, peel and chop eggs. Combine remaining ingredients and mix well. Add macaroni and eggs. Chill until time to serve (although, it's incredible right after you make it and the macaroni is still warm....).

Hea on over to We Are THAT Family to see what is working for everyone else! Personally, I can't wait to try out some of these recipes!