I started doing this last summer. I picked about 2 cups berries while waiting for something to start…I had some blueberries in the freezer and a nectarine that needed using. I got a ready-made pie crust (they can make them better than I can), mixed up the fruit with a tablespoon of cornstarch and about 1/3 to 1/2 cup sugar. I piled it in the middle of one half of the pie crust. I folded the crust over, pinched the edges together, cut a couple of slits in the top, brushed the top with milk, sprinkled a bit of sugar on it, and baked it at 350 until the crust was nice and brown. It made a nice, big turnover, and used up odds and ends of fruit. Try it if you get a chance.
Another thing I do, if you have a toaster oven, is to take one zucchini, wash and trim the ends. Make a little tray out of foil for your toaster oven tray and pour in about a tablespoon of olive oil. Cut the zucchini in four quarters the long way, roll each in the oil then shake them, one at a time in some parmesan cheese. Bake (in the foil tray) at 400 until the cheese is browned and the zucchini is tender inside (13-18 minutes, depending on crispness desired).
* This is just perfect for me, as Nick doesn’t do veggies and I love them!! I can do them in the convection oven, alongside the main dish or potato, while it is baking! Thanks Cleo! Terry