Hot summer days require easy meals that don't have you spending loads of time in the kitchen. During the summer we also have the added bonus of locally sourced produce and products from our local farmer's markets or home gardens. Zucchini and Jersey Tomatoes are in season now and today I'll share a 2 of my favorite recipes for both.
Zucchini Pie
Ingredients 1 cup Bisquick (also can sub gluten free Bisquick) ½ cup vegetable oil 4 eggs ½ teaspoon kosher salt ½ cup grated Parmesan cheese ½ cup grated cheddar cheese 3 cups thinly-sliced zucchini 1 small onion, diced
Preheat oven to 350 degrees. Grease a 9" pie plate.
Mix the Bisquick, 1/2 C vegetable oil, 4 eggs and Parmesan cheese until blended. Season with salt and pepper to taste. Fold in the zucchini and onion and transfer to pie plate. Bake at 350 degrees for 40-45 mins in a well greased pie dish- so good!
This is great served as a breakfast, light lunch or even dinner with a side of bacon and a salad.
Tomato Petals (my take on Joe Leone's wonderful recipe)
1-2 lbs of ripe plum tomatoes, sliced longways into ovals
olive oil
kosher salt and pepper
thyme leaves, dried or fresh
fresh garlic, thinly sliced
good balsamic vinegar
Cut tomatoes into thin slices longways and put them on tin foil sprayed w oil. Kosher Salt, pepper and dried thyme, and drizzle w olive oil. Roast at 300 degrees for 90 mins. Make a dressing of balsamic, olive oil, minced fresh garlic, fresh thyme, salt and pepper. Pour over the cooled tomatoes . Actually tastes better than Joe Leone’s!
These taste great on top of fresh mozzarella, on top of grilled of roasted chicken. Post how you use them in the comments!
Enjoy!
-Carrie
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