Interesting Facts about Zucchini
- The first recorded record of zucchini was dated in the US in the 1920s
- Zucchini contains more potassium than a banana
- Zucchini is technically a fruit because it is derived from a flower
- The most popular way to prepare zucchini is fried or stuffed, but they are also used in baking and cooking food such as bread and, of course, quiche!
Mediterranean Zucchini Crustless Quiche
- 1 tomato (sliced into rounds)
- 2 tbsp olive oil
- 1 medium zucchini (sliced into rounds)
- 1 large onion (sliced into rounds)
- salt & pepper
- 1 tsp paprika (divided)
- ½ cup mozzarella cheese (grated)
- 3 large eggs (beaten)
- ⅔ cup milk
- ½ cup Bisquick
- ¼ cup fresh parsley
- Preheat the oven to 350°F and lightly grease a nine-inch pie dish.
- Place the sliced tomatoes on paper towels to absorb excess moisture. Sprinkle them with salt and leave for ten minutes. Pat dry.
- Heat two tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini and onions. Sprinkle with salt and pepper to taste and then addone-half teaspoon of paprika. Raise the heat slightly while tossing the vegetables until tender.
- Transfer the cooked vegetables to the prepared pie dish. Arrange the sliced tomatoes over top and evenly sprinkle one-half cup of grated mozzarella and two tablespoons of grated parmesan cheese.
- In a mixing bowl, blend three large beaten eggs, two-thirds of a cup of milk, the remaining one-half teaspoon of paprika, and one-half cup of Bisquick. Fold in one-quarter cup of fresh parsley.
- Pour the egg mixture into the pie dish.
- Bake for thirty minutes, or until well set.
- Remove from the oven and allow to cool for ten minutes before slicing.
Cheesy Zucchini Quiche
- 1½ cups Bisquick
- ½ tsp dried oregano
- 1 tsp dried basil
- ½ tsp pepper
- ½ cup butter (cold, cut into cubes)
- 3 tbsp ice water
- 3 tbsp butter
- 1 onion (chopped)
- 1 tsp dried basil
- 1 tsp dried oregano
- salt and pepper to taste
- 3 cups zucchini (sliced)
- 2 cups mozzarella cheese (grated)
- 3 eggs
- ½ cup milk
- To preparethe crust, sift together one and one-half cups of Bisquick, one-half teaspoon of oregano, and one teaspoon of dried basil in a mixing bowl. Place the Bisquick mixture into a food processor and add one-half cup of cold, cubed butter. Pulse until the mixture becomes crumbly. Gradually add three tablespoons of ice water and continue pulsing until the dough comes together.
- Form the dough into a ball and refrigerate for thirty minutes.
- Roll the dough into a disc shape on a lightly floured surface. Wrap in plastic and refrigeratefor an additional thirty minutes.
- Preheat the oven to 375°F and lightly grease a nine-inch quiche pan or deep-sided pie dish.
- To make the filling, melt three tablespoons of butter in a skillet over medium heat. Stir in one chopped onion, one teaspoon each of dried basil and oregano, and salt and pepper to taste. Cook until the onion becomes translucent and then add three cups of sliced zucchini. Continue cooking until the zucchini softens. In a mixing bowl, beat three eggs together with one-half cup of milk until well combined. Set aside.
- Roll out the disc-shaped pie crust to approximately a twelve-inch round, so that when youplace it in the dish, the sides will overlap the rim. Pinch the edges of dough around the rim of the dish to create a scalloped pattern.
- To assemble the quiche, evenly sprinkle two cups of grated mozzarella over the bottom of the crust, followed by the cooked vegetables. Pour the egg mixture over the vegetables and bake for thirty to thirty-five minutes or until the center of thequiche has set, and the crust is golden brown.
- Let cool for fifteen minutes before slicing and enjoy!
Zucchini Hash Brown Crust Quiche
- 3 cups frozen hash browns (thawed)
- 2 tbsp olive oil
- 2 tbsp butter (melted)
- salt and pepper
- ½ pound bacon (cooked, crumbled)
- 1 onion (diced)
- 1 medium zucchini
- ½ tsp salt
- 1 tbsp salt
- 1 tsp pepper
- 5 eggs (room temperature)
- ¼ cup Bisquick
- 1 cup plain Greek yogurt
- 3 cups Monterey Jack cheese (grated)
- Grate one medium zucchini onto a clean towel and remove the excess liquid by rolling upthe towel and squeezing it to remove as much moisture as possible. Set aside.
- To prepare the crust, preheat the oven to 400°F and lightly grease a nine-inch pie dish. Pat the thawed hash browns with a paper towel to remove any excess moisture. In a mixing bowl, combine the hash browns, two tablespoons of olive oil, two tablespoons of melted butter, and salt and pepper. Toss gently to combine. Press the hash browns into the bottom and sides of the prepared pie dish to form a crust. Bake for twenty to twenty-five minutes or until golden brown. Reduce the oven temperature to 350°F.
- To prepare the filling, cook one-half pound of bacon in a skillet until crispy. Remove from the skillet and crumble into pieces. Remove most of the bacon grease, leaving one tablespoon. Add the diced onion and cook over medium heat until soft and clear. Increase the heat slightly and add the grated zucchini. Season with salt and pepper and cook for five minutes, or until the zucchini softens.
- In a mixing bowl, beat five eggs until fluffy. Fold in one cup of plain Greek yogurt until combined. Add three cups of grated Monterey Jack cheese, one-quarter cup of Bisquick, crumbled bacon, and the zucchini mixture. Stir until combined.
- Pour the filling into the crust and bake for thirty-five to forty minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool for at least ten minutes before slicing.