Zucchini Pie Oh My

I’ve made the Pillsbury version of zucchini pie with crescent rolls three times over the holidays. It’s pretty fabulous but it did bring up some pet peeves of mine. It isn’t really quiche and it really isn’t pie. It’s buttery goodness but it was lacking creaminess or quichiness. After getting annoyed with the pooling of butter up top, I figured this recipe needed some remodeling. A lightbulb hit when I was visiting a friend’s family for Easter dinner and her mother made Tomato Pie. It included mayonnaise (which would have first issued an ick moment in me) but then I ate it and it was amazing. My friend and I made it again the following week.

So now that I have a huge- I mean foot long and bigger than my thigh sized zucchini, I needed to brainstorm what to do with it. While walking the dog today, I came up with this idea of putting the two recipes together. This recipe only used half my zucchini and I plan on grilling the other half for our Memorial Day BBQ. Did I mention I got this zucchini free at the Farmer’s Market because it was ugly? It was originally priced 50 cents and when I asked why, the man handed it to me and said he would have some better looking ones next week. He then inquired about what I was going to do with it… and I quickly rambled off about sautéing it or putting it on pizza. Nope, not quite this time.

Ingredients:

4 cups zucchini cut in matchsticks ($1 or free in my case)
2 eggs ($.50)
1 tablespoon butter ($.5)
½ cup mayo ($.50) [side note: I always use Light Mayo - I swear I can't taste the difference but I know how weird people get about their mayo, so use what you prefer]
1 tablespoon dried shallots
1 clove garlic
½ cup shredded mozzarella cheese ($.50)
1 pie crust ($1.25)
1 tsp Dijon
10 crunks of pepper
10 crunks of garlic salt
2 tsps of parsley
1 tsp basil
Total $3.80-$4

Recipe:

1. While oven is preheating at 375 degrees, start chopping your zucchini into match stick sizes. This can be done by cutting it into 4 inch chunks, then cutting the chunks in half, and again slicing up those halves. Did that make any sense?
2. Spread Dijon mustard on pie and allow it to defrost a bit while oven is preheating. When ready, bake for 10 minutes.
3. In a tablespoon of butter, lightly sautee the zucchini for about 10 minutes. Chop the garlic and add that towards the end as well as the dried shallots. If any liquid collects, drain the zucchini at the end.
4. Transfer zucchini to a bowl and add eggs, mayo, and spices. Stir gently to not crush the zucchini.
5. Add zucchini mixture to pie crust. Top with shredded cheese.
6. Bake 35 minutes and enjoy!

Under $5 asian dinner: peanut noodles, sesame zucchini, & teriyaki tofu

Here are some recipes of some very easy, simple entrees for a collective "asian style" dinner at home.

Peanut Sauce Ramen Noodles
Ingredients:
1/3 cup Almond or Peanut Butter
1/4 cup Soy Sauce
2 Tbsp rice vinegar
2 Tbsp water
2 Tbsp jelly (pineapple, apple, or jalapeno will work)
1/4 tsp ginger powder
4 Tbsp soy milk (any milk will work too)

Stir together with a whisk and voila. Pour over three packets of ramen and throw away the seasoning packet it comes with.

Sesame Zucchini
Ingredients:
1 huge zucchini or 2 smaller ones
1/4 cup sesame dressing
2 Tbsp sesame seeds
1/4 tsp ginger powder
1/4 tsp garlic salt

I will admit it. I cheated. I love making my own sauces and I could've if I put my mind to it, but I had some leftover sesame asian salad dressing. So what did I do? I chopped a HUGEmongous zucchini fresh from our local farmer's market. To chop like this, I cut thick one inch circles and then cut them into four quarters each. I topped them with the dressing and threw on some extra sesame seeds, sprinkled with ginger powder, and garlic salt, and called it my own.

Baked Teriyaki Tofu (adapted from http://kosherfood.about.com/od/vegetarianmaindishes/r/tofu_teri.htm )
1 package firm tofu
drizzle of oil
2 Tbsp of your favorite packaged teriyaki sauce (tip: I bought the new Kraft sizzling salads set for $2 that comes with a small bottle of teriyaki and a small bottle of sesame dressing)
1. Preheat oven to 375 degrees.
2. Press water out of firm tofu. This is quite a challenge, I've made a few awful batches of tofu before because of forgetting this step - too little and too watery, too much and it all squishes. So I read online a trick tonight. Wrap tofu in paper towels, then in a dish towel. Place under a cutting board and top the cutting board with heavy items like a few cans. Wait 10 minutes. Done.
3. Slice in 1/4 inch pieces, into about 6 slices or tofu steaks.
4. Line the pan with parchment paper.
5. Coat with oil and then purchased teriyaki sauce. Sprinkle with garlic powder. I know, cheating once again. I promise soon to make a real teriyaki sauce from scratch. It never tastes the same, atleast not the ones I've made yet.... but it's cheaper usually and I don't feel like a cheater.
6. Bake for 35 minutes.

Here's a picture of the final CHEAP dinner.

In order of greatness, after the final tasting, the peanut rames were the best, then the zucchini, and lastly the tofu. I still need to play with the stuff more. I just don't like the eggy consistency. Any tips welcome!

Total Bill $5:
$.66 (22 cents a pack of ramen x 3)
$1 huge zucchini at farmer's market - cheaper if bought elsewhere
$2 firm tofu
About $1.34 for spoonfuls of all the other ingredients (peanut butter, teriyaki sauce, oil, spices, etc.)