Wednesday, August 14, 2013

Easy Zucchini Quiche Supreme

When I pass a flowering zucchini plant in a garden, my heart skips a beat. –Gwyneth Paltrow

It is that time of year again. Zucchini season! And I love zucchini. Did you know that August 8th is National Zucchini Day, otherwise known as Sneak Some Zucchini Onto Your Neighbor's Porch day? I don't usually grow zucchini because I have a very kind neighbor who always brings me some of hers. She doesn't even have to sneak it over because I always appreciate it. Zucchini is awesome.

I know it's been a few days, but if someone snuck you some zucchini and you're still wondering what to do with it, try out this bit of deliciousness.

Easy Zucchini Quiche Supreme
2 medium-large zucchini {about 4 cups} sliced about ½" thick and quartered
4 oz. {about 1 cup} coarsely chopped mushrooms
¼-½ cup finely chopped onion {to taste}
3 large tomatoes {about 1½ cups}, seeded and chopped
½ cup butter or butter substitute
2 eggs, well beaten
1 clove garlic, minced or pressed
2 tablespoons dried parsley or ¼ cup + 2 tablespoons fresh minced parsley
¼ teaspoon dried basil or ¾ teaspoon fresh minced basil
¼ teaspoon dried oregano or ¾ teaspoon fresh oregano basil
½ teaspoon salt
½ teaspoon pepper
1 {8 oz.} can crescent rolls
2 teaspoons mustard
2 cups grated Monterey cheese

• In a large skillet, melt butter over medium heat; sauté zucchini, mushrooms and onion until tender. Add tomatoes and heat through.
• Heat oven to 375˚. In a large mixing bowl combine eggs, garlic, parsley, basil, oregano, salt and pepper.
• Separate crescent rolls and press into the bottom of a 9" x 13" pan. Spread the crescent rolls with mustard and place the zucchini, mushrooms, onions and tomatoes into the pan. Pour the egg mixture over the zucchini and then top with cheese.
• Bake for 18-20 minutes, making sure the eggs have set. Let cool 10 minutes before serving.

• I made my quiche dairy-free by using butter substitute and vegan mozzarella. I used a lot less than 2 cups {probably about ½ cup} because it just doesn't act or taste like real cheese, but does add a bit of nice flavor. The fresh veggies give enough great flavor that I really didn't miss the cheese at all. As a matter of fact, it was so yummy that Mr. Bug and I ate nearly half the quiche between us.
• If you don't have all of the veggies called for, substitute in what you've got. It would be delicious with yellow squash and/or bell peppers of any color.

For lots of other yummy zucchini recipes, here's a fun recipe book. To print the booklet, print the file out on both sides of the paper {if your printer won't do it automatically, print odd pages first, flip the pages and arrange so that the first page is on top, printed side down, and so forth. Then print the even pages}. Fold down the middle and you've got lots of new recipes to try.

Green Monster Soup

1 comment:

Paulette said...

I, too, love zucchini just about any way. I made zucchini brownies tonight with a new recipe and they are too good. I'm going to have to freeze them and hide them way back in the freezer because they're that awesome.

You casserole sounds delish. Glad you found a workaround for the cheese, but I know what you mean; dairy-free cheese just isn't the same.

A couple weeks ago, we visited a cheese factory near here and bought some smoked swiss and mild brick. It looked so good I couldn't resist having a sliver of each. And you know what? I was okay with it! So I proceeded to eat a slice or two of cheese every night for like a week. I don't want to tempt fate but indulging regularly, but it's good to know that when things are going well, I might be able to have a little now and then. Weird, huh? Maybe it was a fluke, but if so, I sure enjoyed it.