So, hubby had a great idea ( and I fully agreed ) that we should use up some more food from the stockpile. We’ve begun to lap last year’s frozen csa stash and needed to use some of the fresh zucchini that has been coming in. Ever try and keep up with zucchini? They are as bad as tomatoes!
I used recipe #104569 Butternut Squash Pie exactly as written from recipezarr. The only deviation I made was to bake it for 10 extra minutes. My ovens are EXACT in temperature reading, but if I had pulled this out after 50 minutes we’d have been eating squash soup.
Hubby did make squash soup. He’s made it before and tweaks it every single time! I never know what to expect. I will say it tastes a LOT better with a dollop of ricotta cheese. I’ll post that recipe a bit later in the season. He also made leftover mashed potato soup. I haven’t tasted it yet so I’ll hold back on that recipe until I do. And he used some leftover beef to make beef barley soup. Hey, maybe I should have him “guest post” a day of Stockpile Soup Recipes!?
I also made a zucchini cobbler. I based it on a recipe I found online, but have tweaked it a bit and one tweak in particular is crucial depending on what you plan on doing with the cobbler. The original recipe calls for a 10 oz can of crushed pineapple. If you use this, you must eat the cobbler that day. The next day it will be dry and basically inedible. If you use a 20 oz can, the cobbler will be a bit saucy the first day but get better and better subsequent days as it gets denser.
Zucchini Cobbler
350º oven
80 minutes
13″ x 9″ pan
• 8 cups zucchini
• 1 cup sugar
• 3 Tbsp flour
• 1 tsp cinnamon
• 3/4 tsp cream of tartar
• 1 Tbsp lemon juice
• 1 (20 ounce) can crushed pineapple
• 1 box cake mix (tropical, pineapple, yellow or even white will work)
• 1 cup butter, melted
• 1 cup chopped walnuts
Peel and cut zucchini cutting out seeds. Blanch in boiling water until tender. Transfer to colander, and allow cold tap water to run over it until cool to touch. Drain well.
Add sugar, flour, cinnamon, cream of tarter and lemon juice to zucchini. Mix on low until just blended or mix by hand (using a mix master will cause splatter, so be prepared!)
Add canned pineapple and all its juice
Pour mixture into a greased (non-stick spray is fine) 13″ x 9″ pan
Cover top of batter with a dry cake mix (just sprinkle it to cover the entire pan)
Drizzle butter over cake mix
Top with chopped walnuts
Bake on 350º for 80 minutes.
Serve warm or refrigerate overnight.
Remember, the less canned pineapple you use in this recipe the faster this must be eaten. For a denser day one recipe cut the canned pineapple to 10 oz. For a denser cobbler day two, use a 20 oz can of pineapple.
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Stockpile Recipe Posts:
Stockpile Recipe – Apple Brown Betty
Stockpile Recipe – Cherry Kuchen
Stockpile Recipe – Ice Cream Cake
Stockpile Recipe – Deviled Eggs
Stockpile Recipe – Sour Cream Cheesecake
Stockpile Recipe(s) – Cool Whip
Stockpile Recipe – Easy Chicken
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