Since its release in 2013, the Preppy Cookbook has become a favorite around here. After swooning over every morsel at Picnic in Ridgewood, as well as the other restaurants at which Christine Nunn was the chef, and knowing her CIA background I was expecting some fairly complicated recipes involving techniques that could best be explained with copious amounts of illustrations. What we got was a fairly straightforward collection of easy recipes that are the perfect solution for a busy family that still wants to cook at home.
The Preppy Cookbook takes a different turn that uses ordinary ingredients, including Campbell’s Soup, to recreate some of the classic recipes we all grew up with.
The Zucchini Pie is a take on the old “Impossible Pie” from the back of the Bisquick box. It’s a one bowl, one pan plus a grater recipe that is simple and solves that age old “went nuts at the farmers market” problem: what to do with all the Zucchini.
I’ve actually shared this recipe at cooking demonstrations across the country and it was a hit. (The best part of cooking for an audience is that moment when someone who thinks they cannot make something suddenly realizes they can). Paired with a salad it’s an easy dinner or reheated the next morning is a substantial breakfast. And yes, mixed greens salad in the morning is pretty awesome thing.
- 3 cups shredded zucchini
- 1/2 cup shredded onion
- 1/2 cup grated cheddar cheese
- 1 garlic clove, finely chopped
- 1/2 cup olive oil
- 4 eggs beaten
- 1 cup Bisquick or other baking mix
- Preheat oven to 350
- Grease a 9-inch deep-dish pie plate
- In a large bowl combine all ingredients until incorporated
- Pour the zucchini mixture into the prepared pie plate
- Bake for 35-40 minutes, or until set
- Can be served immediately, or even when cool.
For most of my demos, I used King Arthur Flours’ Gluten Free Baking Mix and the results were perfect. I did not tell anyone it was gluten free until after they tried it. Of course, traditional baking mix works well too, its what Cheff Nunn uses.