Crustless zucchini quiche
I was the very happy recipient of a lot of wonderful tomatoes and zucchini a couple days ago. (Thanks, Michelle!!) I plan to make chocolate zucchini bread, but wanted to try something else too. I’m so glad I found this recipe, because I will definitely be making it as often as my zucchini stash will allow.
Easy, delicious, and healthy. There was just no downside, except that my kiddos didn’t like it, and frankly that seemed like more of a plus as Jim and I kept chowing down. We enjoyed it with a nice big slice of ripe tomato the first time, but the second time we used some tomatoes I’ve been roasting. That was stellar. I’ll share more about the tomatoes soon, but in the meantime, I highly suggest that you start shredding some zucchini and enjoy this lovely quiche as soon as you can.
Recipe: Crustless Zucchini Quiche
(slightly adapted from skinnytaste.com)
10 oz. shredded zucchini, all liquid squeezed out (Wrap shredded zucchini in a tea towel and squeeze!)
1 small onion, shredded (I just shredded the onion in the food processor with the same blade I used on the zucchini.)
1/4 c. chopped fresh chives
1/2 c. part skim mozzarella cheese
2 Tbsp. grated Parmesan cheese
1/2 c. white whole wheat flour
1 tsp. baking powder
2/3 c. skim milk
1 tsp. olive oil
2 large eggs, beaten
1/2 tsp. Kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees and lightly spray a pie plate with cooking spray. Combine shredded zucchini, shredded onion, chives, and mozzarella cheese in a bowl. Spoon into pie plate.
Whisk flour and baking powder in the same bowl (the fewer dirty dishes, the better!). Add remaining ingredients and blend well. Pour over zucchini and gently stir a little to combine. Top with a sprinkling of Parmesan cheese.
Bake for 30-35 minutes or until knife comes out clean from the center. Let stand 5 minutes before serving.