Saturday, July 24, 2010

Zucchini Quiche

Poppa Sal, like my husband Marty, grew veggies during the summer months and zucchini was always in abundance. As a result of that, my Mom would work her magic in the kitchen, disguising it in so many different recipes, that you never knew it was the same vegetable. She often made frittata which is basically an omelet made with sauteed coined zucchini and onion. Great for lunch.

For a nice light summertime meal, Mom would saute zucchini, onion, fresh tomatoes, tomato sauce and basil. She would simmer it, add grated cheese and serve it over pasta with a side salad. One of her recipes, that I use quite a bit, is "Zucchini Quiche". I love to bake and freeze them. Great for appetizers when unexpected guests come over.

Zucchini Quiche

  • 3 cups thinly sliced zucchini coins, cut in half
  • 4 eggs
  • 1/2 cup chopped onions
  • 1 cup Bisquick
  • 1/2 cup vegetable oil
  • 1/2 cup of grated Parmesan cheese
  • 1/2 cup crumbled cooked Italian sausage or chopped ham (optional)
  • salt and pepper to taste
Mix all ingredients and pour into a greased pan. Bake at 350 degrees for 45 minutes. (Quiche should be set in the center and golden in color.)

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