Here’s another easy recipe to use up that summer zucchini squash. It’s a cross between a tart, pizza and quiche. It’s fast, easy and looks pretty. 🙂 It’s zucchini in a hot, cheesy and crusty shell.  I baked mine in a tart shell so that’s why it looks flat, If you want it to be thicker, use a glass pie dish. This will also ensure that the crust gets crisp.  If you want to make it lighter, use a whole wheat organic crust instead of the Pillsbury pie crust. Click here to see some of the other quiches I’ve made with whole wheat crusts.

Fairytale Zucchini Pizza
(Serves 4-6)

1 Pillsbury pie crust
1 large zucchini, sliced thinly (about 4 cups)
1 tbs olive oil
salt and pepper
3 eggs
1 cup of 1% milk
1/4 cup of grated Parmesan cheese
2 cups of shredded Cheddar cheese

Preheat the oven to 350 degrees. Unroll and press the Pillsbury pie crust into a pie dish or tart dish. In a large frying pan, heat the olive oil. Saute the zucchini on medium-high until translucent and soft. Season with a little salt and pepper. Remove to a paper-towel lined plate to absorb the grease and let cool for a few minutes.

Whisk the eggs and milk together in a small bowl and set aside. Sprinkle some Parmesan cheese on the bottom of the crust. Layer half of the zucchini on the bottom. Add half of the shredded cheese. Make another layer with the remainder of the zucchini. Spread the rest of the shredded cheese on top. Pour the egg and milk mixture over the zucchini.

Bake for 40 minutes or until a toothpick comes out clean. For a crusty bottom, place on the bottom rack during the last 10 minutes of cooking. Cover the top of the pizza with a piece of tin foil if it starts to get too brown.

Enjoy! 🙂 

Te Deum
by Charles Reznikoff

Not because of victories, 
I sing,
having none,
but for the common sunshine, 
the breeze,
the largess of the spring.

Not for victory,
but for the day’s work done
as well as I was able;
not for a seat upon the dais
but at the common table.
In just a few days, people from all over the United States will celebrate Thanksgiving, a national holiday which symbolizes a time for people to come together at one table to break bread and give thanks. 
Last year, I wrote about the background of the first Thanksgiving and shared a menu with you that had some of my favorite Thanksgiving favorites: pumpkin soup, stuffed turkey roulade, orange cranberry sauce and my favorite chocolate pecan tart.  

For these recipes and more, click here:
This week, I will be posting more recipes that you can use on Thanksgiving Day and beyond. I am starting with this French Apple Tart, a recipe that I tweaked from the most recent issue of Cooking Light Magazine. I chose to make this tart instead of a traditional pie because it is lower in calories and it’s easy to make!  

Fairytale French Apple Tart
Serves 8

1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
3 tablespoons apple jelly, melted and divided
3 tablespoons packed brown sugar
1/8 teaspoon freshly ground nutmeg

1 1/2 pounds Granny Smith apples, peeled and thinly sliced

  • Directions:
  • 1. Preheat oven to 425°. Peel and slice apples. Keep them in a bowl of water with juice of a lemon but be sure to pat dry completely or add some flour so that the apples don’t get too watery and ruin the crust.

  • 2. Roll dough to a 12-inch circle and place in a tart pan. Brush dough with 1 tablespoon jelly. Place pan in freezer for 5 minutes.

  • 3. Combine brown sugar and nutmeg in a small bowl, stirring with a whisk. Sprinkle 1 tablespoon sugar mixture over dough. 
  • 4. Arrange apple slices in concentric circles on prepared crust. Sprinkle apples with the remaining sugar mixture. Bake at 425° for 35 minutes or until apples are tender and crust is golden brown.

  • 5. Brush remaining 2 tablespoons jelly over hot tart. Cut into 8 wedges.
  • Optional: top each wedge with 1 teaspoon crème fraîche or some vanilla ice cream!

Nutritional Facts (Per Serving)
205 cals, 8.5 grams fat, 32.6 carbs, 1 gram fiber.