I planted 18 zucchini plants this year.

I guess that is a little bit excessive.

The thing is, when I only plant a few they don’t do well. We have problems with squash bugs and vine borers pretty much every year so I try to plant enough so that they can’t get them all fast enough. I think they have destroyed about 6 of the plants so far, working their way from the ends to the center of the row. It will take them a little while to get them all, so we should have zucchini for a few more weeks. Sometimes I plant a few plants in different areas of the garden at different times so that they are staggered in location and harvest times. I haven’t found any real solution to these pests, so I am definitely open to suggestions!

At first, when all 18 plants were producing zucchini (and summer squash) we couldn’t pick or eat them fast enough. There are years that I have declared it to be “zucchini week” and attempted to make a new zucchini recipe every day. We have discovered a lot that we really like! Zucchini pie is definitely high on the favorites list…

The butter and herbs are what really set this dish apart. I guess that is the thing about zucchini- it really just takes on the flavor of whatever you are cooking it with.

Cheesy Zucchini Pie

Ingredients:

4 cups thinly sliced zucchini (or summer squash)
1/2 cup (1 stick) butter
2 eggs
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp oregano
1 Tbsp parsley
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 can crescent rolls

Directions:

Preheat over to 350 degrees. Melt butter in a large saucepan. Add zucchini and saute over medium heat until softened. Meanwhile, mix eggs, spices, and cheese in a small bowl. Press crescent roll evenly into a pie pan. When the zucchini is softened, stir in cheese mixture. Spread into crescent roll crust. Bake for 15-20 minutes.