Recipe Bomb: Zucchini Lemon Pie

I think this pie is supposed to be a more healthful lemon pie but it comes out mushy with way too much lemon flavour.  I did substitute 1 of the 2 cups of zucchini with applesauce which may have affected the flavour as cinnamon from it probably didn't mix well with the lemon.  I was really thrown off by the texture though, as it's like lumpy baby food.


I love the cookbook this recipe comes from "Rodale's Naturally Great Foods Cookbook" by Nancy Albright.  It's jam packed with made-from-scratch original recipes.  The book says "The best foods to use and how to use them in over 400 original recipes".  Published in 1977 the book is broken down by specific ingredients and even has a section of teas for healing.

Click on picture to enlarge.

The crust on this pie was fantastic (if I do say so myself!).  I found the recipe in the June 2010 issue of Everyday Food magazine and made at least 6 this weekend alone as I was delighted with how easy it was.  I will post this recipe this week.

ZUCCHINI LEMON PIE
from "Rodale's Naturally Great Foods Cookbook" by Nancy Albright

1 8inch baked pie shell
2 cups zucchini
1 cup water
1 Tablespoon butter
6 Tablespoons honey
4 Tablespoons cornstarch
Grated rind of 1 lemon
1/4 cup lemon juice
2 egg yolks
2 egg whites
1 Tablespoon honey, warmed to a thin consistency

Make pie shell according to preferred recipe.

Peel zucchini, cut into thin slices, pour into electric blender with water and puree.  There should be 2 cup zucchini mixture.  Heat this in a large saucepan along with butter and honey.

Combine constarch, salt and lemon rind and juice, mix well and stir into hot zucchini mixture.  Cook stirring constantly, until thickened.

Beat egg yolks and add a little of the hot mixture to them, stirring, then stir this back into zucchini mixture, and cook for approximately 1 more minute.  Remove from heat and pour into baked pie shell.  Preheat oven to 400 degrees.

Make meringue by beating egg whites until stiff and adding the warmed honey, gradually, during the beating process.  Pile meringue on top of filling, covering it completely.  Leave a rough surface on the meringue so it will brown more attractively.

Bake in preheated oven for approximately 5 minutes until meringue is golden brown.  Cool and serve.

Printable Recipe

Enjoy!

from "The Little Tiny Rooster"

by Will and Nicolas

1960 Harcourt, Brace & World, Inc.

Recipe: Lemon-Zucchini Cornmeal Cookies

This recipe is from Everyday Food Magazine, September 2009, page 136. I have a subscription to the magazine and really enjoy the recipes. I find the featured recipes are mostly in season, and easy to make. IV>

In their September 2009 edition they have a great recipe for Lemon-Zucchini Cornmeal Cookies. Oh my, these are lemony and delicious! The only thing I did differently from the recipe is I pealed my zucchini prior to shredding - which I came to realize later I didn't have to do!

Lemon-Zucchini Cornmeal Cookies

1/2 cup (1 stick) unsalted butter, room temperature

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

1 teaspoon packed finely grated lemon zest

1 teaspoon coarse salt

1 cup all-purpose flour (spooned and leveled)

1/2 cup fine cornmeal

1 medium zucchini, grated on small holes of a box grater (about 1 cup)

Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.

Drop by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.

Makes 25 cookies.

per cookie: 80 cal; 3.8g fat (2.3g sat fat); 0.8g protein; 11g carb; o.3g fiber

Recipe: Lemon-Lime Chili Chicken (Slow Cooker)

This was a delicious way to use new potatoes, onions, zucchini and yellow summer squash which are now in-season and available at produce stands and farmer's markets.

I fed five 8 year old girls this along with boiled fresh new potatoes and they gobbled it up! Be sure to add a dollop of sour cream on your plate to dip the spicy chicken into.

The recipe is from the cookbook "Better Homes & Gardens Biggest Book of Slow Cooker Recipes Vol. 2" page 282.

I also found the same recipe online at DLife here.

Recipe: Zucchini Bread

Yes, it's true. I've never tried or made this bread before.

Almost every mom I talk to has some family recipe for zucchini bread or happy memory to share about how delightful it tastes. So, when my friend gave me a huge zucchini from her garden the other day - hooray! - I referred to some of my favourite cookbooks. The recipe I tried was from Southern Living's 30 Years of Our Best Recipes P. 37 (hey, who can argue with 30 years!).

I had my daughter and her friend (both 8 years old) measure all the ingredients and mix it together. I've found it to be a great way to teach fractions and that teaching goes much smoother when our daughter has a friend to learn with. They each had a bowl - one for dry ingredients, one for the wet ingredients. They were excited just from the smell of the batter.

Always willing to lend a hand, our dear son (3 years) got one of his trucks to help with clean-up, once the loaves were in the oven.

This was soooo delicious! They really turned out perfect! I had to use parchment paper instead of a coating spray and it couldn't have worked out better. Much easier to take them out of the loaf pans to cool on the wire rack. The recipe made 2 loaves so my daughter's friend had one to take home.

Recipe: Zucchini Beef Skillet

Thank you to Gina @ Home Joys for this delicious recipe. What a great way to use up small zucchini.

I changed the recipe a bit by adding some Tastefully Simple Green Tea Peppercorn Seasoning, which I purchased at the Wednesday morning Overland Park Farmer's Market a few weeks ago. I served this meal with garlic bread and grated parmasan cheese on top.

It was easy to make and smelled wonderful cooking!