BLOOMFIELD, NJ — Since its release in 2013, "The Preppy Cookbook" has become a favorite around here. After swooning over every morsel at Picnic on the Square 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 soups, to recreate some of the classic recipes we all grew up with.
Nunn's 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. 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 a 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.