Well it's been almost a whole month since I've been on my blog! Yes, I took a little vacation. I needed a break, even though I LOVE sharing my recipes, and my life, but it can be busy.
We went on vacation down to the Outer Banks of North Carolina, what a wonderful time we had, being right on the beach, and we had perfect weather!
We swam everyday in the ocean, played in the sand, shopped, and just spent time enjoying each other's company. It was a great and relaxing vacation!
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| Morning Sunrise in the Outerbanks! |
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| My Crazy Kids! |
The kids go back to school next week, and I must say this was one of the best Summer's ever spent with my Hubby and kids. We had a full summer filled with friends, family, and activities, but I can also say we had a lot of down time too, and that is so important to me.
Our garden is dying down, we had a wonderful harvest of veggies. The tomatoes, eggplant, peppers, not too many cucumbers, who knows why, and the zucchini were plentiful, and we love our zucchini.
Here is a great recipe to use up all the Zucchini you have in the garden. My Mom has been making this Zucchini Pie all of my life now, and it has always been a favorite of mine. I use my "No Fail Pie Crust" recipe, or you can just use refrigerated pie crust if you want too.
Zucchini Pie
4 Cups Zucchini sliced very thin
1 small onion chopped small
4 eggs beaten
1/2 cup Parm cheese
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp oregano
1 tsp Italian seasoning
1 TBS fresh parsley minced
No Fail Pie crust recipe, or 2 pie crust rolled out.
Combine all the ingredients in a big bowl, and stir until all combined. Roll out half the pie crust, and put in a pie plate, add the Zucchini filling. Roll out the other half of the pie crust, and put on top of the filling. Make 3 slits in the top crust, and put in a preheated 350 oven for 1 hour. Cool slightly and enjoy! YUMMO!
