Once a month, our tasting room and hospitality team has a dinner meeting after hours, to taste new releases, learn about upcoming events, train on new procedures but most of all to catch up and break bread together. Marina Meyer, the team's manager, was born a chef, and often indulges us by cooking dinner for the 20+ people at these meetings.
Back in July, she did just that, announcing that she'd made a zucchini pie. Normally I am beyond delighted anytime I hear Marina is cooking, but as you dear readers might recall, zucchini is on the short list of foods that do not get me particularly excited. I took a polite, tiny piece much to my eventual disappointment. It was spectacular, and when I went back for seconds, the other jackals had already polished off the carcass.
Several of us have been hounding Marina for the recipe for weeks, and FINALLY last week I get the email below. Is there even any fresh zucchini left? If not, save this for next year, because it will be worth the wait!
Good Morning!!! Here is the recipe:
2 cups all purpose baking mix
4 cups of zucchini, sliced thin
1 med onion, chopped
2 cloves garlic, chopped
1/2 cup of parmesan, grated
1/2 cup oil
salt and pepper to taste
Combined all ingredients. Bake at 375.