Seems like zucchini is going in everything now. I made a hot dip last with garlic, zucchini, jalapenos, eggplant and artichokes and for dinner the other day we had zucchini and eggplant pie.
MMMMMMM....Zucchini pie......
I just love it and it's so easy. You get a pie shell, unless you're Granny and you make the pie shell, too. You slice the veggies and some garlic and onion and saute in 1/4 cup butter for 8 minutes. Cool it a bit and mix it in a bowl with two eggs, two cups of cheese, salt, pepper, oregano and parsley. I know it sounds ridiculous, but spread a thin layer (about a tablespoon) of brown or Dijon mustard on the bottom of the pie crust and pour the rest in and cook at 350 for about 30 minutes or so. I'll be making tons of these to freeze and pull out when needed.The boy got his first blueberry "harvest." Here's what was left after I made the mistake of putting the bowl in front of him before I had the camera.
Then, I pulled two more pots of potatoes.
Do you see the monster one back there? Look again...
I was crazy happy again and made the same roasted potato dish as before. I've got one more pot of potatoes left that I'm saving for a rainy day. I'll be certain to be doing potatoes in containers again next year! They were fantastic. Be sure to hop over to Daphne's to see what everyone else has harvested this week! 
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Very nice harvest! That zucchini pie sounds yummy. I will definitely write down that recipe!
ReplyDeleteAre you sure that it was the boy who ate the blueberries and strawberries?? :)
Great harvest!! The potatoes in the pots seemed to work really well. I may try that zucchini pie recipe. I'm filing it away until I have some zucchini later this season.
ReplyDeleteMost certainly, Robin! Blueberries are one thing I've never come close to liking. Nasty as they come, if you ask me. ;)
ReplyDeleteIt's well worth it, GM. You can put whatever you've got in the garden at whatever time. I've used beans, peppers, squash and anything else out there also. You'd think the little mustard on the bottom is stupid, and you don't really notice it except for on occasion, but when you do, it's a nice addition.
ReplyDeleteLove the zucchini pie recipe! Definitely will be trying this one when some of my fruit finally sets! :)
ReplyDeleteI will have to come back in a couple of months and try out that zucchi pie, sounds yumy!
ReplyDeleteNice taters!!!!
Whimper...I got nothin'. Everything you have is way ahead of mine - even the blueberries. Good for you, and I might just have to make that zucchini pie!
ReplyDeleteYou're getting me excited about potatoes! It seems your zucchini plants this year are prolific. I wonder how long it will take for you to get sick of them.
ReplyDeleteAlso, the pie sounds yummy.
I have to steal that zucchini pie! It looks delicious. Just a few more weeks until mine will be ready to take over the world.
ReplyDeleteEverything looks delicious, and wow! - those potatoes are amazing, congrats! I need to go take a peek in my cages this week...
ReplyDeleteNo getting sick! I actually planted twice what I did last year. I freeze them so I can have them throughout the year. I wouldn't buy them in the store otherwise. Rign now, we're almost zucchinied out, but come September we'll have quite a treat in the freezer.
ReplyDeleteThe pie recipe is wonderful. I can't remember where I got it, but it's one of my favorite.
You know it's a good harvest when you only get a picture of some of it. That's one nice looking tomato. And I must add that despite the fact that none of my children have procreated, I can whip up a pie crust... :)
ReplyDeleteLooks delicious! I always have to remind myself where you live but I must admit that my first zucchini is about 4-6 days away. Thanks for the pie idea.
ReplyDeleteIt's going to be a while before I get to try that zucchini pie, my plants have only one true leaf apiece so far. It looks yummy . . . Your garden is so far ahead of mine so far as summer veggies go, I'm envious.
ReplyDeleteYou just watch your mouth, Missy. I happen to LOVE Pillsbury refrigerated pie crusts! I only make mine from scratch when I'm in AZ, and 25 miles from the nearest store, or if I'm bored. I'll most certainly try your zucchini pie this summer. I made one back in 2008, and put it on my blog, but I didn't really like it much (didn't want to hurt the feelings of the gal who gave me the recipe). Mine had a crescent roll crust (too thick) and bland flavor. I would think your addition of mustard would give it a bit of zing.
ReplyDeleteMy goodness, your potatoes are big! Mine are about the size of a large chicken egg. I might be trying some container potatoes next year, if I can find room for the containers! Maybe I'll grow fewer tomatoes ;-)
That is a lot of zucchini. I usually hope for about three each week. I'd be hard pressed to deal with ten. And your pie sounds delicious.
ReplyDeleteYour pie looks delicious! I'll definately try your recipe when my zucchini is ready. It's so fun to harvest the potatoes and your potatoes look beautiful!
ReplyDeleteZucchini is always a challenge to use up when it starts coming in heavy like that. I never thought about a pie with it.
ReplyDeleteThat is one BIG potato! It certainly makes a good case for growing them in containers. I can only hope my straw mulch is going to do well.
Y'all are giving me a big head. Thank you for all the kind words.
ReplyDeleteTry the pie. Seriously. It's yummy-licious.
Your harvest are looking great and the food too!
ReplyDeleteLovely harvest, and what a whopping big potato. I want to try the squash pie when my zukes come in, but I'm growing golden zukes this year. The skin is milder than green zucchini. I think I might try microwaving a potato, slicing it, and putting a layer on the bottom of the pie. Our local French cafe makes all of their quiches with potatoes on the bottom.
ReplyDeleteI'd thought about putting potatoes in there also. It may be something to try.
ReplyDeleteTwo cups of cheese? Wow!
ReplyDeleteThat is a super-monster potato.
Great harvest!
ReplyDeleteThat pie is looking delicious. I will try it, if I get my zucchini to produce.