I’ve been putting my feelers out for a great zucchini recipe for all of my readers, since gardens are overflowing this time of year with both zucchini and squash. My boyfriend’s aunt sent …
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I’ve been putting my feelers out for a great zucchini recipe for all of my readers, since gardens are overflowing this time of year with both zucchini and squash. My boyfriend’s aunt sent me a wonderful zucchini quiche recipe that I just had to try, and it did not disappoint. I love that you can use whatever cheese you enjoy and really add whatever you have in your fridge for a meal that would be great for breakfast, lunch or dinner!
For this quick and easy, delicious zucchini quiche, you will need 3 cups grated zucchini (squeeze out as much water as you can), 1 cup bisquick, 1/2 cup grated cheese (your choice! I used monterey jack), 1/4 cup grated onion (or more to taste, drained of water), 2 tbsp chopped parsley, salt and pepper,1/2 tsp fresh dill chopped, 1/2 cup vegetable oil, and 3 eggs beaten.
The next steps are mix all together and put into a 13x9 baking pan or glass pie plate. It’s that simple! Cook at 350 for 30 minutes and enjoy! I added in chunks of gruyere for a little extra ooey, gooey surprise and topped with chopped chives from my garden. Gene loves this dish topped with hot sauce. I hope you will get a chance to try this delicious fresh summer recipe packed with garden fresh veggies.
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