Zucchini Crescent Pie
This simple recipe comes down to this: Pick up a roll of crescents from your local supermarket (please note this is an ingredient not on our “staples” list). Lay out the dough in a pie plate. Fill it with CSA goodness and bake.
Ingredient: Zucchini
Zucchini
- Description
Zucchini is a dark or light green summer squash. Zucchini can grow to be very large but are picked before they reach that point. Zucchini grow on a sprawling vine and have an edible flower as well.
- Preparation
Zucchini can be eaten both raw and cooked, skin on or skin off. The flower of the zucchini can be eaten as well. Zucchini is most often used cooked. You can steam, boil, grill, stuff, bake, fry and many more methods to use these very versatile vegetables.
- Varieties –
There are 10 varieties of zucchini. Most commonly you will find the solid green zucchini but there are also striped, and even golden yellow zucchini. You may be tempted by the largest zucchini, but they are sweetest and most tender when they are small.
- Storage-
Store your zucchini in the refrigerator in a plastic bag for up to a week. Zucchini need air as to not create moisture in the bag and become slimy, so be sure the bag is only loosely tied.
- Nutrition- Vitamin A, C, D, B-6, B-12, calcium, iron, magnesium
Zucchini and summer squash can be cut into “noodles” with a veggie peeler (those of you with spiralizers-here’s a great opportunity!)
Save your ends and seed-filled middles in the fridge. When you have enough, try a variation of scrappy pickles, such as this one by Rachel Ray!
Recipes Using Zucchini
Cinnamon Zucchini Waffles
Of course you can use a regular or wheat flour for these waffles but we go gluten fee around here. Enjoy!
Springdell Pork Harvest Salad
This is an idea post, you can bend this to whatever you have in the fridge. But check out the pork harvest at the farm and try out the new flavor sausage!
