Spiralized Zucchini with Fresh Marinara Sauce

The garden tomato, cucumber, and zucchini glut is upon us, and I am driven to distraction figuring out ways to keep up with the produce as it comes in.

My favorite way to prepare the tomatoes is to make a batch of marinara sauce using this recipe from my blog. This is a quick sauce that can be made in the time it takes to boil a pot of water and cook a pound of pasta. The sauce freezes well and is a delight to eat in the middle of winter.

For the cukes, I’ve been making refrigerator pickles. My family adores them. They are especially delicious served over BBQ or hamburgers.

For the abundance of zucchini and summer squash, I’ve been experimenting with a Kitchen Aid spiralizer, and by experimenting, I mean having fun making oodles of zoodles at warp speed.  I spiralized all these varieties of squash in a few minutes

into this:

I’ve spiralized beautiful red and gold beets to add to salads.

I’ve spiralized apples for apple pie.

I’ve spiralized zucchini to make lasagna-sized noodles.

Even at The Nashville Food Project, where I am a volunteer chef, the prep team now spiralizes much of the thousands of pounds of donated zucchini to make fantastic meals like this one.

Spiralizers:

My first spiralizer was this simple-to-use handheld OXO device.

Later, I advanced to this deluxe Kitchen Aid attachment.

 

 

Ingredients:
1 batch of Fresh Marinara Sauce
3 pounds of zucchini (or summer squash)
Reggiano Parmesan cheese

Instructions:
Prepare the marinara sauce as described in the blog post.

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Wash zucchini or squash and cut off blossom tip and stem. Use a spiralizer to create noodles.

Add spiralized noodles to hot marinara sauce in increments. Stir in more noodles as the each batch softens and collapses into the sauce.

Cook zoodles for about 5 minutes.

Sprinkle with Reggiano Parmesan cheese and serve.

Other Recipes Using Summer Vegetables and Fruit:
Roasted Ratatouille
Roasted Roma Tomatoes
Roasted Beet Salad
String Bean Salad
Amazingly Delicious Sautéed Carrots
Fresh Marinara Sauce with Pasta
Rachelle’s Italian Sausage, Onions, and Peppers
Yummy Shepherd’s Pie
50 Ways to Make a Frittata
Ellen’s Most Moist Zucchini Bread
How to Make Grape Jelly (and grow the grapes)
Very Berry Clafoutis

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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

Mom’s Apple Pie with Cheddar Streusel Topping

The nooks! The crannies! I love this pie with its unique cheddar streusel topping. I make it when the weather first turns and apple trees in the area are weighed down with fruit. When I took this pie out of the oven, it looked so gorgeous and smelled so good I found myself unconsciously humming, “You’re just too good to be true” in sheer anticipation of taking my first bite. Mom’s Apple Pie never disappoints.

dsc_0354This recipe calls for a single crust on the bottom and a streusel-style crumble made of cheddar cheese, butter, flour, sugar, and salt, on top. Every time I make it, I add a just little more cheddar as I try to figure out just how much cheddar is too much for I love getting a taste of cheddar in every bite! Right now, I’m up to 1⅓ cups or four ounces. Mom’s original recipe called for 1/2 cup of cheese.

Yield: One 9-inch deep-dish pie

Filling Ingredients:

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1 pie crust (I love Trader Jo’s Pie Crust)
3 pounds apples, peeled, cored, and sliced (8 cups, or 2 pounds when cleaned)
¾ cup granulated sugar
1 tablespoon all-purpose flour
2 tablespoons cornstarch
1 teaspoon lemon zest
¼ teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg or ground cloves (optional)

Topping Ingredients:

1⅓ cups cheddar cheese (4 ounces), shredded
4 tablespoons (2 ounces) butter, chipped into pieces
½ cup all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt

Instructions

Preheat oven to 425º. If you have a pizza stone, put it in the oven on the middle rack and let it preheat along with the oven. Starting the baking process in a very hot oven with a pizza stone helps to ensure a cooked bottom crust. Place a baking sheet on the oven rack beneath the pizza stone to capture any juices that bubble over.

Mise en place

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Roll out pie crust and place in the bottom of the pie plate. Fold edges in and crimp to make it pretty. Set aside.

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Peel and slice the apples with a paring knife, or try one of the modern conveniences out there for peeling and slicing. Set sliced apples aside.

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Mix filling ingredients in a bowl. The apples should be at room temperature to ensure even cooking. Set aside.

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Mix topping ingredients until the streusel forms small chunks. I mix the topping ingredients either in a food processor

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Or in a bowl with a pastry blender or mixer. Set aside.

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Put It All Together

Pour filling into the prepared, uncooked pie crust. Pack the apples down

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Place pie on the pizza stone and set the timer for 15 minutes.

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When the timer rings, spread the topping mixture evenly over the pie filling and decrease the oven temperature to 350º. Set timer for 30 more minutes.

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When the timer goes off, the topping should be lightly browned. Place a piece of foil loosely tented over the top to slow down further browning of the streusel.

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Cook for another 20-30 minutes. The interior of the pie isn’t done until you see the juices start to bubble over.

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The pie on the left has a fine streusel. The one on the right was processed a little longer until it clumped. I like the taste and texture of the clumpier streusel.

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Voilà!

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Finally, Waste Not, Want Not

My family and I get the apple slices; the chickens get the scraps.

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Related Posts
Mrs. Walker’s Cranberry Nut Pie
Mom’s Pumpkin Pie
Pumpkin Cheesecake Pie
Strawberry Rhubarb Pie
Very Berry Clafoutis

LET’S STAY CONNECTED!

Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.

Never miss a post: sign up to become a follower of the Blog.

© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.