Zucchini (also known as courgettes) are easy to grow and tend to become quite abundant by the end of summer. Rural gardeners are always looking for ways to use this summer squash. Fortunately, it’s a versatile ingredient that can be used in both sweet and savory dishes.
Bigger Isn’t Always Better
Because of their high water content, zucchini are low in calories. Smaller zucchini (under 8” long and 1” to 1-1/2” in diameter) are best for cooking – as they grow larger, their skin gets tougher and they become watery and seedy. Yellow and green zucchini can be used interchangeably and the colour contrast can add visual interest to a dish.
A Sweet Taste of Summer
Adding fresh basil to a vegetable dish always brightens it up and tastes like summer. Sweet basil is very easy to grow in a pot, either outdoors or in a bright kitchen. It requires some direct sunlight and little water. The leaves can be picked from the plant as needed and it will continue to grow. When cooking with fresh basil, tear the leaves instead of chopping with a knife so it doesn’t discolour and turn black.
Zucchini Pie with Fresh Basil
Makes one 9” pie
- 4 small zucchini – no more than 8” long and 1-1/2” in diameter
- 2 Tablespoons flour
- 3 Tablespoons extra virgin olive oil, plus extra for greasing pie plate
- 1 clove finely minced garlic
- 1 medium onion, diced
- 1 Tablespoon (packed) torn fresh basil leaves, plus whole leaves for garnish, if desired
- 1-1/3 cups freshly grated parmesan cheese
- Salt and pepper, to taste
Directions:
- Preheat the oven to 425 degrees Fahrenheit.
- Trim the ends from the zucchini but do not peel. Using a box grater, shred two of the zucchini into a bowl. Sprinkle with the flour and toss so all of the shredded zucchini is coated. Set aside.
- Slice the remaining two zucchini into rounds about 1/8” thick using a sharp knife or mandolin. Set aside.
- Heat 2 Tablespoons of the olive oil in a large skillet on medium high heat. Add the shredded zucchini mixture, garlic, onion and torn basil. Sauté until vegetables are tender and flour is cooked, about 7 minutes. Remove from heat and spoon mixture into a bowl. Set aside.
- Return empty skillet to the heat (no need to wash it) and heat the remaining tablespoon of oil. Add zucchini slices and sauté until tender, about 5 minutes.
- Grease a 9” pie plate. Spoon half of the shredded zucchini mixture into the pie plate and sprinkle 1/3 cup of the grated parmesan evenly over the layer. Spread half of the sliced zucchini as the next layer and top with another 1/3 cup of the cheese. Repeat the layers: shredded zucchini mix, parmesan, sliced zucchini and finish with a topping of parmesan.
- Bake for about 20 minutes or until the top is bubbling and brown. Let cool slightly before serving. The pie can be served warm or at room temperature. Garnish with a sprig or fresh basil if desired.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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