Have a Teeny Weeny Too Much Zucchini?

Tour de’ Country Cupboard    

Next week is Tour de’ Fairbury. There are a lot of stops on the Tour. We are one of them! Stop in (with your card) and sample a tasty Country Cupboard treat. Stop in and see our new items, employee favorites and featured items.

Have you meet Dolly? She’d love to meet you with a friendly meow! Dolly has lived here for 10 years and loves attention. Stop by, say hello and give her a friendly pat. She’ll thank you in her own special way.

It’s zucchini time!

Maybe you’re like us and are scrambling to find ways to use zucchini. Maybe your friend has shared some zucchini with you (even if you didn’t ask for it). Whatever the reason, try this pizza below. It’s great in taste, great for you and a great way to use zucchini.

Happy pickling!

Maybe we’re a little late on this, but we finally have dill seed. We should have celery seed and mustard seed soon. Happy pickling!

Zucchini Crust Pizza

3 cups shredded zucchini

3 eggs

1/3 cup flour

1/2 teaspoon salt

2 cups (8 ounces) shredded mozzarella cheese

2 small tomatoes, halved and thinly sliced

1/2 cup chopped onion

1/2 cup julienned green pepper

1 teaspoon dried oregano or 1 T. fresh oregano

1/2 teaspoon dried basil or 1 1/2 t. fresh basil

3 tablespoons Parmesan cheese NEW item at The Country Cupboard

In a large bowl, combine zucchini and eggs. Stir in flour and salt. Spread onto the bottom of a 12 in. pizza pan coated with cooking spray. Bake at 450° for 8 minutes. Reduce heat to 350°. Sprinkle with the mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted. Yield: 6 slices.

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