Fall is once again here.
Well I guess it isn’t.
Nope, it really is here.
Oh cool, summer is back.
It is the joys of living in Minnesota this time of the year. Wake up in the morning needing a sweater, but by the afternoon you could be dying of heat stroke with it on. We can have so much different weather in one day, but that is why I enjoy living where I do also, variety is the spice of life, right?
Lately the thing I have been trying to vary is how I will use all the zucchini I STILL have coming out of my garden. To say it was a great year for my zucchini, would be a huge understatement. In fact, I have about eight varying sizes of zucchini occupying my kitchen counter right now, taunting me as to what I should do with them.
Don’t get me wrong, I absolutely love zucchini, and I wish I could have it all year round, but now my zucchini have made friends. Apples. The apples have now come off of our trees and they are also sitting around in my fridge wondering what I will do with them.
So with all the variety with the weather lately, I thought that I would share with you a couple varieties of recipes.
The first one is for Cheesy Zucchini Quinoa Bake. This year was the first year I played around with using zucchini noodles in recipes and this zucchini bake is just one great way to use zucchini noodles. I have also made this recipe a couple of times with just using shredded zucchini and it is delicious both ways.
The second recipe is for Mini Apple Pies. Who doesn’t like anything that comes in miniature form?! These were so simple to make and oh so good.
Enjoy these two recipes while you are enjoying the first couple weeks of fall………..or summer. Whichever mother-nature feels like blessing us with this week.
If you have questions/comments for me about a recipe, feel free to email me at email@example.com
Cheesy Zucchini Quinoa Bake
4 cups zucchini noodles or 2 medium zucchini
8 ounces shredded cheddar cheese
1 cup cooked quinoa
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
2 tablespoons grated parmesan cheese
Preheat oven to 400 degrees. Toss zucchini, cheddar, quinoa, oil and salt together in a bowl then spread into an 8×8 baking dish. Sprinkle parmesan over the top and bake for 30 minutes until the top is golden.
Mini Apple Pies
2 cups flour
2/3 cup butter (chilled)
1 teaspoon salt
4 tablespoons water
5 medium apples (peeled and chopped up into small pieces)
3/4 cup sugar
2 teaspoons cinnamon
6 tablespoons flour
2 tablespoons butter (chilled)
Preheat oven to 425 degrees. Get muffin pan out. No need to grease it.
In food processor blend flour, salt and butter until it looks like little peas. Add in water and blend just until it looks like its sticking. Take out and combine it by hand until well blended.
Roll out on lightly floured surface until about 1/4 inch thick.
Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
Note: you can use the rest of the crust for anything you may want to do on top of the pies.
Press each circle in muffin tins until all the way up each side, to form little bowls.
Mix by hand all filling ingredients and spoon into muffin bowls.
Cut up butter into 12 little pieces and place one piece on each pie. You can decorate them anyway you like with extra crust, or just leave plain.
Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
When cool, just loosen with a spoon and they’ll come right out!