Marguerites Cookbook

A cooking blog all about making vintage recipes from a cookbook we inherited from our grandmother

Zucchini Torte

Zucchini Torte Header

It’s fall, and one of the most popular ingredients in fall cooking is zucchini. This is the time that zucchini are in season, and Marguerite took advantage of that with quite a few zucchini recipes. We planned on making this recipe back in August, but skipped it due to moving. However, the recipe that was supposed to be on the blog this week turned into such a failure we had to switch it up.  Don’t worry, though, we will share all of our recipe fails with you sometime around Christmas!

Until then, here is what Marguerite had to say about this zucchini torte recipe:

Zucchini Torte Recipe

As you can see, this recipe has an interesting set of ingredients. So, as with a lot of our recipes, Aaron asked his mom for some clarification. She said a torte can either be like a cake or like a quiche in her experience. She also suggested which pan we should cook the zucchini torte in since Marguerite did not specify.

Zucchini Torte

Making this zucchini torte was simple and straightforward. Cubing the zucchini was obviously a bit time consuming but mixing all the ingredients took no time at all. I do not like zucchini very much, so I did not even want to try this zucchini torte. I did think that it looked nice, and might appeal to someone who likes zucchini. Aaron did try it, because one of us had to, and he will eat almost anything. He did not enjoy this zucchini torte. It tasted strongly of zucchini, and not of much else. He also felt it didn’t taste enough like a cake or a quiche.

Zucchini Torte

Aaron said to me, “if I had extra zucchini around, I’d put it in some bread before this any day.” But if you like zucchini, this torte is probably for you. We hope you enjoy Marguerite’s zucchini torte!

Zucchini Torte
Print Recipe
Servings Prep Time
10 20 minutes
Cook Time
40 minutes
Servings Prep Time
10 20 minutes
Cook Time
40 minutes
Zucchini Torte
Print Recipe
Servings Prep Time
10 20 minutes
Cook Time
40 minutes
Servings Prep Time
10 20 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Chop zucchini into cubes.
  3. Mix together zucchini, Bisquick, onion, salt, oregano, and cheese.
  4. Pour into pan.
  5. Beat eggs and oil together and add to dry mixture until zucchini is covered.
  6. Bake uncovered at 350 for 40 minutes.
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Crab Meat Ramekins

crabmeatramekins

When we chose this recipe, we thought it would be fun to try something pretty different than the rest of the cookbook. When we actually made it, we found out something even cooler. This was one of Aaron’s mom’s favorite recipes. Marguerite made it a lot for her because she liked it. It was also another semi-diet recipe Marguerite had in her cookbook.

crabmeatramekins

When we chose it, neither of us knew what a ramekin was. We picked up a few from Sur la Table to make this recipe. I love the simplicity of the white ramekins. They are going to make great cookware for other recipes in the future I’m sure! But for now, back to the crab meat ramekins.

Here is what Marguerite had to say:

crabmeatramekinsrecipe

As you can see, there were NO instructions with this “recipe!” Upon consulting some other sources we figured out how we wanted to prepare the crab meat ramekins. We started by putting the ingredients in a saucepan to heat everything up. When doing that, Aaron thought that one 6 oz can of crab meat might not be enough. It turned out that the single can of crab meat was plenty.crabmeatramekins

 

We did have to change the amounts some in the recipe, specifically the bread and cheese for the top. In discussing the recipe with Aaron’s mom, she told him that she remembered the little brown ramekins that Marguerite used to make them in. She also commented that the tops of those were tapered and smaller than the rest of the ramekin. That made needing more bread and cheese to cover our ramekins make total sense!

crabmeatramekins

I prefer lobster, especially since I spent a summer in Maine, but thought these crab meat ramekins were delicious! (It may have been the cheese and bread.) All jokes aside, I did really enjoy this recipe, and so did Aaron. He did think that if we tried it again he may want to use lump crab instead. If you’re somewhere you can use fresh crab this summer, we hope you give that a try!

Crab Meat Ramekins
Print Recipe
Servings Prep Time
4 ramekins 15 minutes
Cook Time
8-10 minutes
Servings Prep Time
4 ramekins 15 minutes
Cook Time
8-10 minutes
Crab Meat Ramekins
Print Recipe
Servings Prep Time
4 ramekins 15 minutes
Cook Time
8-10 minutes
Servings Prep Time
4 ramekins 15 minutes
Cook Time
8-10 minutes
Ingredients
Servings: ramekins
Instructions
  1. Preheat oven to 375.
  2. Put the cream of celery soup and mushrooms in a medium saucepan over medium low heat.
  3. After a few minutes, whisk in the skim milk.
  4. Add the crab meat and lemon juice and mix ingredients together.
  5. Pour mixture into 7 oz. ramekins.
  6. Top with cubed bread and cheese.
  7. Place in oven for 8-10 minutes or until bread has browned and cheese has melted.
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