This Zucchini Pie with Fresh Herbs is a delicious savory pie. Packed with fresh zucchini and herbs along with 2 kinds of ...

Add all ingredients to a blender, purée, pour over ice, and enjoy. Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Place these in casserole dish.

Pre-bake the pie shells. Put milnot into blender and then add cooked zucchini until you have filled to the 24- 28 oz mark. (Tip: cook the zucchini in microwave a few minutes to make it soft.) Blend.

It’s not easy trying to be a beach farmer. My home garden consists of a couple of strips of ground-level dirt, a lengthy curved raised bed, and a couple of large green-glazed pots. Every morning I ...

With spring being so fickle some days, having us chilled to the bone with cold temps still hanging on, sometimes it's hard to remember sunnier, warmer days are coming. It won't be long before daylight ...

Getting your Trinity Audio player ready... Making a crustless pie is a little tricky. The filling needs to be firm, yet soft enough that you don’t lose the pie idea and end up with an eggy custard.

We have a recipe for zucchini for Lori in Long Beach. A lot of readers either pointed us to the Pillsbury website, which still has this 1980 Bake-Off-winning recipe on file, or sent us their take on ...

Can this zucchini pie be fat-free, along with a fat-free pie crust? - Ms. Linda Crilley, Medina, Ohio ZUCCHINI PIE 8-10 cups zucchini, peeled, seeds removed and sliced thin 1½ cups water 1 cup sugar ¼ ...

It’s always a good idea to end your hectic day on a sweet note. And what’s better than having a delectable cake, cupcake, or other sweet treats at the end of your meal? However, sometimes, dry cake ...

On a busy weeknight years ago, I discovered the magic of Bisquick beyond just pancakes and biscuits. With a garden full of zucchini and dinner deadline looming, I stumbled upon this crustless quiche ...

We have a recipe for zucchini for Lori in Long Beach. A lot of readers either pointed us to the Pillsbury website, which still has this 1980 Bake-Off-winning recipe on file, or sent us their take on ...