For full disclosure, we actually haven’t tried either of these recipes ourselves yet, but they both sound great to us.
Zucchini, Fennel, and Andouille Pie
From Asparagus to Zucchini (still available to buy from us!)
½ tablespoon butter, softened
3 tablespoons bread crumbs
1 tablespoon olive oil
¾ cup diced onion (or green onions)
¾ cup diced fennel bulb
1 teaspoon minced garlic
2 cups diced zucchini/summer squash
1 link (4 ounces) andouille sausage
½ teaspoon crushed fennel seed
salt and pepper
3-4 ounces Swiss cheese
3 large eggs
½ cup milk
for garnish: diced roasted red pepper, chopped black olives, or chopped fennel leaves
Heat oven to 350 degrees. Generously grease a pie plate with the butter. Sprinkle bread crumbs over buttered areas. Heat olive oil in skillet over medium flame. Add onion, fennel, and garlic; sauté until vegetables are partially tender, about 5 minutes. Raise heat to medium-high; stir in zucchini, andouille, fennel seed, and salt and pepper to taste. Sauté until zucchini is tender, 3-5 minutes. Spread mixture on platter; cool 10 minutes. Meanwhile, grate cheese; sprinkle two-thirds of it into pie pan. Beat eggs with milk in bowl. Stir cooled vegetable mixture into egg mixture; pour into pan. Sprinkle remaining cheese on top. Rim outer edge of pie filling with garnish choice. Bake until set, about 30 minutes. Cool 10 minutes before serving. Makes 6-8 servings.
Grated Zucchini
From Asparagus to Zucchini
(the 2nd edition—different than the one we’re selling)
2 tablespoons butter
1 small clove garlic, minced
3 small/medium zucchini, unpeeled, grated
grated nutmeg
salt & pepper
Melt butter in large skillet, add garlic and cook over medium heat 3-4 minutes. Do not brown. Toss zucchini in hot garlic butter until tender, 2-3 minutes. Season lightly with nutmeg, salt and pepper to taste, and serve immediately. Four servings.
