10 Years of Excellence

In Fall 2016, Academy Days celebrated 10 years of a proven track record for college- and career-bound homeschoolers. With the blessings of Christian families, committed church, and supportive cover school, we look forward to the next 10!

Spring Semester Classes

New enrollments for Spring 2020 will start November 13. Cllick on CLASSES on the menu to view the schedule, and email carren(at)outookacademy(dot)com to sign up for a class. Deadline to sign up is January 21.

Read about Co-op in the News

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Recipes for Historical Meals

Each semester we host one historical meal, such as Medieval Feast, Roaring '20s, Food Around the World, and more! Students dress in costumes, and parents bring the food! Click on NEWS for delicious recipes.

Zucchini, Tomato and Cheese Pie PDF Print E-mail
Ingredients:
1 1/2 lb zucchini
dash of salt
3 medium ripe tomatoes
4 tablespoons butter
1 tablespoon oil
3 eggs - separated
2 c. swiss cheese, grated
1/2 c. feta cheese
freshly ground pepper
1 tablespoon fresh basil

Directions:
Wash zucchini, trim & cut into 1/4 slices. Salt, drain and pat dry.

Meanwhile, peel the tomatoes and dice. Heat 2 tbs. butter with the oil in a large saute pan. Lightly brown the zucchini on both sides and drain. Lightly brown the tomatoes until they soften slightly.

When you are ready to assemble the pie, beat the egg yolks and set aside. Place half the zucchini and tomatoes in 9 X 12 inch dish and sprinkle with 1/3 of the grated swiss cheese and half the feta cheese. Dot with 1 tablespoon butter and sprinkle w/salt, pepper and half the basil.

Beat the egg whites and fold into the yolks. Spread half of this mixture over cheeses and sprinkle 1/3 of the swiss cheese, half of the feta and the remaining basil. Top with the remaining zucchini/tomatoes and season with salt/pepper. Spread with remaining mixture, top with remaining swiss cheese and dot with remaining tbs. buter.

Bake in preheated oven for 25-30 minutes or until the eggs are set.

Ashleigh Pruett
 

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