Thursday, September 3, 2009

Killer Zucchini

What is larger than a wine bottle that comes from the garden?

A Killer Zuchini of course!

Now what to do with a Killer Zucchini?

Here are the suggestions so far:
door stop
flatten the bottom, hollow out the top and turn it into a vase
add four legs, a tail and two ears and you have a weinerini (Mister T suggested that one)
use it for a remote control

bronze it and you have a door knocker
new star in the next version of Veggie Tales
use if for a joy stick to play computer games

I would like to hear from some readers. If you send me a winner of an idea I just might send you the Killer Zucchini!!


Serina Tustin said...

First, I would use this Big Beauty as a Rolling Pin to roll out a couple of pie crust. Then, I would thinly slice it up and make Zucchini Pie. Actually, a couple of pies as these are too delicious to make just one at a time. Umm, Umm, Good!

Zucchini Pie
4 cup thin sliced zucchini
1/2 cup shopped parsley
1 cup chopped onion
1/4-1/2 cup butter
1/2 tsp. salt
1/2 tsp pepper
3 eggs
3 cup shredded Mozz. cheese (or any kind you like; monteray jack is good)
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp oregano
1 - 9" pie crust
1-2 tsp. Grey Poupon mustard

Cook and stir zucchini and onions in butter for 10 min. Stir in parsley, salt, pepper, garlic powder, basil and oregano. In seperate bowl, combine the 3 eggs beaten and mozz. cheese. Stir into the zucchini mixture. Line the pie pan with crust. Spread mustard over crust. Pour zucchini mixture into crust. Bake at 375 degrees for 18-20 minutes. Let stand 10 minutes before cutting. Note: Foil may be added to cover crust only for the last 10 minutes of baking time to prevent burning.

Frugal Fraulein said...

You are awesome! I am going to make this for supper tonight.

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