Tebow’s Pizza Pie

My mom shared this recipe with me from GMA and since it's football season I thought it was a good one to share. Even Allie likes it, so that's huge for us! She said she'd like to eat this all the time, and she never eats meat or green things and this has both and she liked it!


Tebow's Pizza Pie  Servings: 4-6
Difficulty: Easy
Cook Time: 30-60 min

This pizza pie is one of star quarterback Tim Tebow's favorite dishes that his mother made growing up. Although Tebow has never made it himself, he says the pizza pie is great for serving to friends and that it represents the kind of "normal food" he prefers.

Ingredients
1 lb. ground beef
c. chopped green pepper
1 pkg. Italian style spaghetti sauce mix
1 6 oz. can tomato paste
c. water
1 large can baking powder biscuits 1/3 c. grated Parmesan cheese
6-8 oz. shredded Mozzarella cheese

Directions
Brown the meat, drain. Add green pepper, cook until tender.
Stir in sauce mix, tomato paste, and water.
Simmer 10 minutes.

Line greased 9 in. pie pan with biscuits, press together to seal.
Sprinkle c. Parmesan cheese over the crust.
Fill with meat mixture. Sprinkle top with Mozzarella cheese and
remaining Parmesan cheese. Bake at 400 degrees for 15 to 20
minutes.

(The sauce can be made ahead and reheated to facilitate last
minute preparations.)

I've just used a regular tube of biscuits and tried the jumbo and both worked, but I need to remember to bake it longer if I do the jumbos! Also, I don’t know why but I’ve still never had a pie pan so I always just make it in a 8x8 pan.

ZUCCHINI MADNESS!

Since zucchini season is in full swing, I thought I would post some of my favorite zucchini recipes. 

First, I will start with soups.  This one is my favorite soup containing zuchinni and lots of other goodies from the garden.  It is soooo good and I always crave it this time of year! 

CREAMY MUSHROOM & CHICKEN SOUP

6 T. butter
1 med. onion, chopped
3 T. flour
2 t. salt
1 t. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped zucchini or yellow squash (or a combo of both)
1 1/2 c. frozen corn kernals, thawed
2 t. thyme
2 c. lt. cream (I use half & half)
3/4 c. grated parm. cheese, plus more for garnish
2 c. chopped cooked chicken

In a large pot, melt the butter over medium heat.  Add the onion and saute until tender, about 6 minutes.  Stir in the flour, sale and pepper and mix until smooth.  Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn and thyme.  Reduce the heat and simmer, covered, until the vegetables are tender, about 30 min.

Add the cream, parm. cheese and chicken.  Heat the soup for an additional 10 minutes, but do not let it boil.  To serve, ladle the coup into a bowl and sprinkle with more parm. cheese, if desired.  Makes about 15 cups.


TORTELLINI SAUSAGE SOUP
Next is another zucchini soup that we love!  It is from OBB. http://www.ourbestbites.com/2009/10/tortellini-sausage-soup/

Now onto some awesome zucchini side dishes:

CHEESY ZUCCHINI RICE from Mel's Kitchen Cafe
http://www.melskitchencafe.com/2012/08/cheesy-zucchini-rice.html

CRISPY ZUCCHINI FRIES from Jamie Cooks it Up (we like to dip ours in ranch.)
http://jamiecooksitup.net/category/appetizer/

Moving along to zucchini main dishes.

BREADED CHICKEN WITH ZUCCHINI AND TOMATOES (so so so good!)
http://jamiecooksitup.net/2010/09/got-tomatoes-got-zuchinni-make-this-chicken-dinner/

GRILLED STUFFED ZUCCHINI
http://www.ourbestbites.com/2009/08/grilled-stuffed-zucchini/

LEMON HERB ZUCCHINI FETTUCCINE
http://www.ourbestbites.com/2008/09/lemon-herb-zucchini-fettuccine/

The best zucchini bread I have found is from OBB (and I have tried a lot!)  I don't usually make it with the orange zest, and I prefer it without.

ZUCCHINI BREAD
http://www.ourbestbites.com/2009/09/zucchini-bread/

Now for desseret time.

CHOCOLATE ZUCCHINI CAKE

1/2 c. butter (softened)
1/2 c. oil (I always use applesauce)
1 3/4 c. sugar
2 eggs
2 c. grated zucchini
2 1/2 c. flour
1 t. vanilla
1/2 c. buttermilk
5 T. cocoa
1 t. soda
1/2 t. salt
1/2 t. cinnamon
1/2 c. chopped nuts (walnuts or pecans)
1/2 c. chocolate chips

Mix everything (except nuts and chips) together and place in a 9x13 greased pan.  Top with nuts and chocolate chips.  Bake at 325 for 40-45 minutes.  This cake is also really good without choc. chips & nuts, and top with the frosting from this cake:
http://www.ourbestbites.com/2008/09/texas-sheet-cake/ 
I like to add chopped pecans to the frosting before pouring it on the cake.

I hope you will all have more recipes to use up the plethera of zucchini you have invading your garden!  If you don't have any zucchini and need some, please come on by and I will hook you up with a pound or 10!