Zucchini Pie

Besides using a lot of zucchini and basil, I'm not sure how exciting this recipe is going to be...On the other hand, it's got *two* kinds of cheese, so I've got to try it : >

Zucchini Pie
Real Simple
3 cups grated zucchini
1 small onion, chopped
1 cup all-purpose flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 tablespoons grated Parmesan
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

Yeah! Fall!

Despite the fact that Fall is pumpkin season, most recipes with pumpkin call for canned pumpkin puree. Well I got a pumpkin from my CSA box last week and made my own puree, which I found out that I can freeze in pre-measured amounts. Haven't made anything with the puree yet, but it did taste yummy. Here's a pict of the pumpkin. Not sure what kind it is. It has a mellow flavor.



It took forever to steam. And I came closer to buying a honest-to-goodness food processor as my baby 5-in-1 mixer was really straining to mash all the pumpkin.

Squirrels: Crazy Cute Boogers

Well, they figured out what was in the hummingbird feeder.