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Published by rhair2473
Zucchini cream pie, zucchini apple crisp, zucchini pizza, and zucchini curry bisque
Zucchini cream pie, zucchini apple crisp, zucchini pizza, and zucchini curry bisque

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Categories:Types, Recipes/Menus
Published by: rhair2473 on Sep 08, 2011
Copyright:Attribution Non-commercial


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Zucchini Pizza
(Mom’s)3 eggs3 cups shredded zucchini1 cup "biscuit" mix (or pancake mix or flour with a little baking powder mixed in)1/4 cup of chopped onion (or more if you like onion a lot)salt and pepper to taste-few sprinkles of each is all I used Mix the biscuit mix into the shredded zucchini and chopped onion. Beat the eggsin a separate bowl with the salt and pepper, then mix into the zucchini. Spreadonto a 12 inch pizza pan that has been sprayed with vegetable oil spray. Bake at375 until edges are slightly brown and center is firm and springs back nicely.Spread about 8 ounces of pizza sauce on top, then top with favorite cheese andmeat, just like any pizza. For pizza sauce, I use a can of tomato sauce and adda little each of: garlic, pepper, oregano, basil, and thyme. It does still stick a bit to the pizza pan, but is alright if you use a pancake turner and are careful.
Zucchini “Apple” PieChef Jan Olpin of Dairy Keen (on Fox news)
• 6 cups zucchini (about 4 medium)• 1 cup applesauce• ½ cup lemon juice• ½ cup to ¾ cup sugar • 3 tea. Cinnamon• ½ tea. Nutmeg• 1 ½ TB Cornstarch• 2 Cups flour • 1 cup sugar • 1 tea. Salt• ¾ cup cold butter Filling: Peel zucchini, and scoop out seeds. Cut into bite size pieces, should be 6cups. In a saucepan combine zucchini, applesauce, and lemon juice. In a smallbowl combine sugar, cinnamon, nutmeg, and cornstarch. Add to the zucchini.Heat over medium heat until thickened, stir constantly.Crust and topping: Combine flour, sugar, and salt. Cut butter into flour until butter is about the size of peas. Press half of this mixture into a 13X9 pan. It looks like alot of flour and dry but it will work. Bake at 350 degrees for 15 minutes.Remove from oven and top with the hot filling. Sprinkle the remaining flour mixture over the top of the zucchini mixture. Bake 30 to 35 minutes or untilgolden brown.

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