Wednesday, August 31, 2016

Zucchini: The KING of the vegetable garden!

Zucchini doesn't get enough respect.  Other than zucchini bread, I don't know many people who cook with it a lot.  But really, it's KING!  It's the easiest to grow (you could just about ignore that plant and it will still produce!) and is incredibly versatile in the kitchen.

Every year, I play around with new recipes to add to my zucchini recipe collection.  This summer I've tried Zucchini lasagna and Ravioli and loved them both.  Last year I discovered Zucchini boats! 

But, my tried and true hands-down favorite zucchini recipe is this treasure (which also happened to be my very first blog post back in 2008!)

I'm just about to go upstairs and crank our some pie crust so it can chill in time so I can make zucchini quiche for dinner with a side of beautiful young & tender corn on the cob!  Now doesn't that sound good?  Enjoy!

From 2008:  

These unpredictable vegetables (actually, really a fruit) are tiny, little thumb-sized fruits one day and the next, you could hollow it out and float in it.

Whether you grow them or have them dropped at your doorstep anonymously, they are delicious and I'm sure, like me, you're always on the look-out for new recipes.

Today I'm sharing my all-time FAVORITE zucchini recipe that I've been making for 20 years; Zucchini cheese quiche. Makes a lovely light summer-time dinner (just add a side salad) and is even better the next day for lunch.
Two 8” zucchini cheese quiches

Two 8” frozen pie crusts…or if you have time, make one!
6 small zucchini (or a large pan full of sliced zucchini...remember it will reduce in size as it cooks)
1 C. Chopped onion
3-4 cloves of Garlic, chopped
*Saute garlic and onion in olive oil and/or butter. After a few minutes, add sliced zucchini. While this is cooking down (cook until zucchini is a nice bright green color) mix in a bowl:

4 eggs, beaten lightly
8 oz. Gruyere cheese (or your favorite swiss), shredded. You can use more if you like it more cheesy.
1 Tbsp. Dijon Mustard
2 Tbsp. Fresh oregano (Thyme works well in this too) or 1 Tbsp dried herbs
Freshly ground pepper and Kosher salt (to taste)

Allow zucchini mixture to cool down and then mix with cheese/egg mixture. Cook at 375 F. for about 30 minutes or until top is golden.
Notice the bright green color? Take it off the heat and let cool.

If you like a zestier, warmer quiche, add 1 tsp red pepper flakes and/or a few grinds of my new favorite spice, Grains of Paradise.
How did I get those slices to thin? One of my top 3 kitchen mandolin!

Would love to hear what your favorite Zucchini Recipe is!

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