Bob and I met one afternoon at a bar in San Jose. I had just gotten off of work and so had he. At the time I was in new business development for Golden State Sanwa Bank. Bob was on the board of directors of the alumni association for the University of Santa Clara. That afternoon was the beginning of a great friendship fill with lots of laughter. My other friends referred to Bob as the "tiny tornado" because he was so full of energy and because he was short...no more than 5' 5". He was also a fantastic cook...and I share with you his recipe for Zucchini Pie:
3 cups zucchini squash cooked & mashed
3 eggs, slightly beaten
1 small onion grated
1 cup cheddar cheese, grated
3 tablespoons chopped parsley
3 tablespoons chopped pimento
1 cup pitted ripe olives, sliced
1/2 cup cracker meal
Trim ends from squash but do not peel. Cut into slices, drop into boiling water and cook until tender, then drain and mash. For each cup of squash, add one egg (slightly beaten). Season to taste with salt and pepper. Add grated onion, coarsely grated cheese. Stir in slices of ripe olives, parsley and pimento. Spoon mixture into glass baking dish. Top with cracker meal.
Bake at 325 degrees until set. 50 to 60 minutes.