Friday, August 12, 2011

ZUCCHINI QUICHE


Photo by Hazel

Early this spring we planted zucchini seeds and tomato seeds into aluminum baking pans.

Before long they grew, and we were able to transplant the squash into our garden spot.

The tomato sprouts didn’t look large enough to transplant so my husband sprinkled some Miracle Grow on them, but it was too strong and oops - - they did not make it.

The good news is that both the yellow and the green zucchini began to thrive.

Not to be defeated, a trip to the local grocery store gave us several varieties of tomato 6 pack plants so we were now ready to plant them as well.

Each morning my husband hand watered our darlings and did some weeding with a hoe.

Soon tiny zucchini and tomatoes set on and grew until they were ripe and we ready to begin our harvest.

Now we were puzzled and our big question was; how many ways can you fix zucchini?

Steamed, baked, breaded and fried, into stew, into soup, in omelets, shredded into nut bread, were a few of the ways we began to put them into practice.

Fresh vegetables are such a gift so I took some to church and others have been shared with neighbors.

Perhaps our favorite method is to create a Zucchini Quiche and we like it without a crust.

Here I share it with you. Hope you have zucchini in your garden too!

Or perhaps you have a nice neighbor who will share with you from their bountiful supply.

ZUCCHINI QUICHE without CRUST

4 cups thinly sliced zucchini
1 small chopped onion
1/2 cup salad oil or Olive oil
3/4 cup Bisquick
4 eggs
1/4 cup grated Parmesan cheese
1/4 cup grated Swiss cheese
1/2 tsp Italian seasoning
1/2 tsp parsley flakes
1/2 tsp salt
1/2 tsp pepper

Sauté the onion in the oil until soft. Mix all ingredients together. Coat well. Pour into a 9 or 10 inch pie pan or 9 inch quiche pan. Bake 30 minutes at 350 degrees. Serves 8 people. This can be made 2 or 3 days ahead, cooked and then refrigerated. Heat when ready to serve, 1/2 hour at 325 degrees. Serve with green salad with cubed fresh tomatoes.

This post has been entered in Ann Kroeker’s, Food on Fridays at http://annkroeker.com/
Do visit her site and gather up some delicious and nutritious recipes.

5 comments:

  1. Well Hazel, I'm not much of a gardner, but I love to eat! Does that count for anything? The gratification of the work and the reward offered by God's bounty is sufficient isn't it?

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  2. That recipe looks lovely. I am a big fan of Zuccini (we call them courgetters here :) and grow them almost every year. One favourite of ours is zuccini muffins!
    Thanks for leaving a comment over at my blog!

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  3. That sounds delicious!!! It's so fun and fulfilling to tend to and grow your own veggies! Makes trying new recipes that much more exciting!

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  4. I'm one of those nice neighbors that with too much zucchini that every one eventually hides from. haha this recipe sounds good-- maybe I should pass out recipes with the zucchini.

    thanks for visiting Dusty Us Diaries!

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  5. Dear Hazel

    May our Lord Bless You in Super Abundance !!!!
    I am sure you have been told a million times before that you have been a blessing to people around you and to people who have read your blogs.
    I'd still like to say it again - your blogs have been a blessing to me and I Praise JESUS for guiding me to this blog coz there is really no other way someone like me who is practically on the other side of the globe (INDIA) stumble upon your blog!!!! Truly Blessed and encouraged and Refreshed !!!!
    God Bless You In Super Abundance !!!

    ReplyDelete

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