I know, here I go again sharing a grilled recipe during winter. But, there are a few things to point out. First, it was originally an oven recipe and you could still make them that way. Two, it was a big hit with K and since today is our 10 year dating anniversary, I wanted to share something that reminded me of him. I’m always proud of myself when I can make something savory, especially a vegetable dish, that he really likes.
Are you confused? Well, I came across this activity for making apple pie cloud dough which sounded neat, but I didn’t have apple pie spice on hand. What I did have was pumpkin pie spice.
So, I decided to make a smaller batch with pumpkin pie spice, and then it inspired me to cook zucchini with it for dinner. Both turned out great, so keep reading for both!
One of my favorite parts of late spring into summer…corn! It starts appearing in the stores and I get so excited. Zucchini is generally good year-round even if the price is higher, or at least okay. But corn? The fresh kind is only good in the summer and it is awesome. I’ve been buying some each week just because I can’t resist it.
I made these two different ways. Well, really just one way. For the galettes, I split the dough in half and made two smaller ones that each fed two people. Then, I had doubled the recipe just to make more to freeze for later (super easy to do). I used the second batch of dough to make two more galettes. And then I had a problem…I had extra filling. So, I made a third batch of the dough and rolled it to make just a pot pie with it (single crust only). Just like with regular pot pies, K and I decided we are single crust folk. We loved the crust, don’t get me wrong, but the galettes were a bit more crust than we needed, and we wanted a bit more filling. You can decide what you want to do. The single crust pot pie was just as tasty, and a bit easier. You could still follow the same recipe below, just skip the forming galettes part, and just roll it as a single crust for a baking dish. I froze it and baked it from frozen. No issues, it just took a smidge longer.
Although the galettes are much prettier to look at.
Sometimes I come across recipes I follow almost verbatim, and want to share my experiences with them. Sometimes I play around with them, and decide that playing around is not great. That’s what happened with this recipe for oven-fried zucchini. We happened to have some egg whites I wanted to use up, as well as some zucchini. Unfortunately, I was in a bit of a rush making it, because I was also trying to keep the Fudgelet entertained. Unfortunately, the days of wearing him in my baby carrier for cooking don’t always work. He wants to be on the move and looking at everything, so I either have to cook while he’s napping, or find him a good spot to play.
I’d seen pictures and links to this one pot dish for a while. I changed it up a bit to use ingredients we had. The fresh tomato is because it is the time of year when we can get some nice fresh tomatoes. I even added a bit more at the end, just to barely soften. You can omit the fresh and it will still be good.
If you’ve been following along since last week, you will know what to expect for today! The conclusion to a dinner we had. It was tasty and fun to eat, with lots of this and that on the plate.