Tuesday, July 31, 2007

Take time to eat the flowers - ZUCCHINI EGG PIE

My husband and I had only one prenuptual agreement - that I would never grow more than six zucchinis at a time. Here's a great way to use up that prolific zucchini and prevent even more by eating the flowers! Europeans have a long tradition of eating zucchini flowers - stuffed, deep fried, baked - this is a good way to introduce zucchini flowers to your Saskatchewan dinner table because it's more decorative than culinary. It's best to pick the zucchini when young and tender and the flowers when wide open first thing in the morning.

2 tbsp canola oil
½ onion, finely chopped
½ cup mixed herbs (parsley, thyme, oregano, etc.)
1 cup zucchini, grated
10 eggs
3 tbsp cream
½ tsp salt and a few grinds of pepper
1 cup grated cheese (such as cheddar, mozzarella, Swiss, etc.)
2 open zucchini flowers
1 pie crust

Heat the oil in a skillet. Sauté the onion until soft. Add the herbs and zucchini; cook until the zucchini is just warm and wilted. Remove from heat.

Whip the eggs with the cream until frothy. Season with salt and pepper. Cut the zucchini flowers into two halves and remove the stamen/pistil.

Spread the zucchini and herb mixture in the pie crust. Top with the grated cheese. Pour the whipped eggs on top to cover. Arrange the zucchini flowers on top, pressing lightly into the egg. Bake for 30 minutes at 375F. The pie is done when a knife inserted in the centre comes out clean.

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