Dairy products including butter, milk, yogurt and cheese have been offered in the Pantry for a few weeks. With all the zucchini available from local gardens, the makings for zucchini pie are virtually at hand!

Here’s one of the recipes available online.

1 prepared 9 inch pie crust
1 Tbsp. butter or olive oil
2 zucchini sliced thin (4-5 cups)
1/2 large yellow onion, diced
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp. dried oregano
1 Tbsp Dijon mustard
2 eggs, lightly beaten
2 cups shredded cheese (the Pantry has sharp cheddar)

• Preheat the oven to 375 degrees.
• Melt butter or oil in a large skillet. Saute the zucchini, onions and garlic until tender. Add the seasonings to the mix.
• Spread the mustard evenly on the pie crust.
• Mix the eggs, cheese and zucchini mixture. Pour everything into the pie crust. Spread if necessary to even the filing out.
• Bake for 30 minutes or until the top is lightly browned.
• Allow to cool a bit before serving.

Here are the statistics for the month of July.

July	1	8	15	22	29
Households	101	95	119	130	112
Adults	113	112	65	37	214
Seniors	70	65	89	NA	NA
Children	47	37	56	NA	NA
Served	230	214	285	242	213
New	3	4	2	NA	NA