Zucchini Pie for Zucchini Haters

When I was in fifth grade, my mother made me eat a bite of zucchini. Really-gross-stewed-to-death-like-the-Italians-like-it zucchini. "I don't like it." "Just one bite." "I really hate it." "You have to eat one bite." "I really hate it and I won't eat it." So after a bit of this back and forth, I took a bite but refused to chew it or swallow it. I sat at the table for a while until she needed to go downtown so into the car we went, me still with the zucchini in tow. Once on foot, we saw her banker heading towards us and my mom realized how embarrassing it would be to have an eleven year old with a mouth full of food, unable to say hello. "Okay, you can... Spit. It. Out," she said, under her breath. So I spit it in the gutter and never looked back. No zucchini. Ever. (BTW, that was very therapeutic. Stay with me for the actual recipe...)

And then, a couple of years ago, after 30 years of avoiding the stuff, I had dinner at the lovely home of Michael and Staci, and Staci made a fantastic quiche-like dish called zucchini pie and it was so delicious that I was loath to believe it was, in fact, zucchini. Since then, I've tried. Really I have. Grilled. Raw, shaved onto a salad with lemon and chives. In tempura batter. Not horrible.

But every summer, there it is. A friend has a bumper crop, or it shows up week after week in your farm box, or Nancy Essex shows up with a gift of a giant zucchini in a wine bag and it sits on the counter begging to be eaten. And I wanted to be able to really like it. Here's the best recipe for those times. Even a zucchini hater like me will eat two pieces. I've adapted it only a wee tiny bit from the original Real Simple recipe.

Zucchini pie that would have photographed better with a little green salad or a wedge of fruit.

3 cups zucchini, grated (and peeled and seeded, too, if you really hate the stuff)
1 onion, grated and sauteed
1 cup all-purpose flour
1 cup grated smoked gouda
3 eggs
1/4 cup olive oil (maybe could get away with less)
2 T. pecorino romano cheese
2 t. good pesto
1 t. baking powder
1/2 t. kosher salt
lots of freshly ground pepper
hearty dash of cayenne


Mix all the ingredients in a bowl. Pour into a well greased ceramic pie pan. Bake for 45-50 minutes at 350 or until golden brown and a tester comes out clean. Cool 10-15 minutes before slicing.

Chilaquile Casserole

It's Mother's Day and that means one thing: brunch. Amy Spar, domestic goddess and queen of Lunch Bunch and other fabulous things, turned me on to this brunch gem in 2006 and happy people have been inhaling it ever since. It's maybe the most adaptable recipe ever since there are infinite combinations of things to put in and on it, and can be eaten around the clock. It's become a staple for our post-triathlon brunch and Christmas Day breakfast, too. It's also worth noting that this is Amy's go-to-dish whenever someone has a baby and she brings them dinner. I think you're getting the picture. Amy got the recipe from Mollie Katzen’s Still Life with Menu.  

12 corn tortillas

1 4-ounce can diced green chiles

2-3 c. jack cheese

6 eggs

2 c. buttermilk

salt & pepper

Optional fillings: mushrooms, peppers, beans, spinach, tofu etc.

Optional toppings: enchilada sauce, salsa, sour cream, guacamole, chopped tomatoes, sliced avocado, bean & corn salad, etc.

1. Preheat oven to 375 degrees.  Butter a 9x13 pan.
2. Tear 6 tortillas into bite-sized pieces and spread them in pan.
3. Spread ½ the cheese and ½ the chiles over the tortillas, as well as any additional fillings.
4. Tear the other 6 tortillas and spread them on top.  Follow with remaining chiles and cheese.
5. Beat the eggs with the buttermilk and salt and pepper.  Pour over casserole evenly.
6. Bake uncovered for 35 minutes.
7. Serve hot or warm with toppings.

Birthday Dinner, Part Two: Broccoli Casserole Recipe

Vi knows that I'm an at-least-two-vegetable-side-dish kind of woman so naturally, she chose a veggie side dish to go along with the main course. And a cheese pizza dinner wouldn't be complete without -- what else? -- broccoli casserole. I originally got this recipe from Amy Spar who maybe definitely got it from Cooking Light, circa February 2007.  Either way, I've changed it up a little bit.

All good casseroles have something crunchy on top.

8 c. (~2 lbs) broccoli florets

1/3 c. all-purpose flour

1/2 t. salt

1/4 t. dry mustard

1/4 t. black pepper

1 1/2 c. milk (warm)

3/4-1 c. vegetable broth (warm)

1 c. grated cheddar cheese

1/2 c. grated parmesan, divided

12 garlic melba toast rounds (I'm sure you could also used bread crumbs but the original called for these and Vi really likes it this way.)

1. Preheat oven to 400.
2. Cook broccoli in boiling water for 2 minutes - crisp! Drain.
3. Place flour, salt, and dry mustard in a large heavy saucepan over medium heat. Gradually add the milk and broth and whisk until blended. Cook for approximately 8 minutes or until thick.  Whisk constantly.
4. Remove from heat. Add cheddar and half of parmesan. Stir until melted.
5. Add broccoli. Toss to coat.
6. Put the broccoli mixture into a greased 13x9 inch baking pan.
7. Use the food processor to crush the melba rounds (pulse about 10 times) and add the remaining cheese. Sprinkle evenly over the casserole.
8. Bake at 400 for 15 minutes or until bubbly. Let stand a few minutes before serving.