by Guest | Aug 28, 2023 | Eat Well, Featured, Recipes
Looking for a creative way to use up the overflow of zucchini from your garden?! Give this Zucchini Pie a try!
- 1 tube (8 oz.) refrigerated crescent rolls
- 3 medium zucchini, sliced
- 2 garlic cloves, minced
- 2 tbs. Tillamook butter
- 2 tsp. minced fresh parsley
- 1 tsp. snipped fresh dill
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 ¼ cup grated Tillamook Pepper Jack cheese (divided)
- 2 eggs, lightly beaten
Separate crescent dough into eight triangles; place in a greased 9-inch pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations.
In a skillet, sauté zucchini and garlic in butter. Add the parsley, dill, salt, pepper and ½ cup cheese.
Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. Cover edges loosely with foil.
Bake at 375 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Yield: 6 servings.
For a lighter version, turn your pie into a frittata! Remove the crescent rolls from the recipe and add your vegetable and egg mixture directly to a well-greased pan and bake as instructed.
Photo & Recipe Source: Abby Carroll
For more local health and wellness information, visit www.tillamookcountywellness.org or follow Tillamook County Wellness on Facebook, Instagram and Twitter.
by Guest | Aug 3, 2022 | Recipes
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 2 packages of fully cooked chicken sausage (any flavor, such as sun-dried tomato)
- 4 bell peppers
- 4 zucchini
- 12 spears asparagus
- 2 medium red onions
- 6 scallions
- 12 fresh basil leaves, cut into thin slivers
- Salt
- Cooking spray
- Optional: wild rice or quinoa
Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 garlic cloves (~2 tsp chopped garlic)
- 1 tsp dried oregano, crumbled
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1 tsp Coleman’s dry mustard
- Juice of one orange
Directions:
- Preheat a grill to medium heat.
- In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, red pepper flakes, olive oil, and orange juice.
- Slice the vegetables: Cut the peppers into quarters, slice the zucchini into rounds (or lengthwise in half if using baby zucchini), snap off the tough bottom parts of the asparagus, cut the onions into wedges, trim the scallions.
- Brush the vegetables with the dressing (the extra dressing can be drizzled over the vegetables after grilling) and season lightly with salt. Add the vegetables to the grill or veggie basket and grill for 8 to 10 minutes, until tender.
- Place the chicken sausage on the grill and heat through for 4 to 5 minutes, turning frequently.
- Drizzle remaining dressing over the vegetables. Sprinkle with sliced basil.
- Serve warm or at room temperature, with the option to include a side of rice or quinoa.
Adapted from Diabetes Food Hub and Mario Batali Italian Grill
Photo Source: Adobe Stock
