Let’s see – the laundry is spinning, the dishes are soaking, the little boys are eating breakfast. I’ve got a large tote ready to pack even more kitchen items. I think I’ve got a few minutes to post this zucchini recipe. Yes, it’s zucchini season once again. Even though I have no garden this year, I’ve got enough zucchini to share with Indonesia. Zucchini is like that…quite possibly the one crop we should teach the world to plant. One seed will produce enough to feed a village.
Besides. I’ve got a lot of new readers since I posted this photo back on Choosing Home. I think my darling Zoobikini deserves another photo op. Now you know how strange we are. Just be glad that I’m not sharing the photo of her untimely demise in the frying pan. It is truly horrifying.
Zucchini Quiche
- 1/2 cup oil
- 3 c. grated zucchini
- 4 eggs
- 1 c. bisquick (I made my own little dry biscuit mix instead)
- 1 clove of garlic
- pepper to taste
- parsley to taste
- 1 medium onion
- 1/2 c. ham or bacon
Mix ingredients together. Pour into ungreased pie plate. Bake at 350 for 45 minutes or until knife comes out clean. (I doubled this and put it in a 9×13 pan. It makes a very filling breakfast dish or any other time dish…and gives zucchini a new purpose in life.)
If you have any brilliant recipes that give zucchini a chance to shine, leave them in the comment box or give us a link. I’m partial to zucchini when it jumps in chocolate.
July 24, 2007 at 8:41 pm |
Oh, my! I missed this on Choosing Home. Hilarious!
Yummy-sounding recipe too.
July 24, 2007 at 11:28 pm |
I love your vegetable people, and this one is soooo cute.
Oh, yes – the recipe sounds delicious; thanks for sharing. 
July 25, 2007 at 12:14 am |
Go ahead and say it. I’m insane.
July 25, 2007 at 12:51 am |
Has it really been one year??!
Crazy. I remember that pic!
I came across some yummy zucchini recipes on Barbara Kingsolver’s book website “Animal Vegetable Miracle”. I don’t have the addy but if you type in Animal, Vegetable, Miracle, I’m sure it will come up.
July 25, 2007 at 1:24 am |
Holly, that’s my grandmother’s recipe. How’d you get it? You forgot the cheese, though – about 1 cup of shredded sharp cheddar or whatever you like. You can also substitute thawed frozen (and well-drained) spinach instead of zucchini.
July 25, 2007 at 2:09 am |
Impossible Zucchini Pie
2 c chopped zucchini 3/4 c baking mix
1 c chopped tomatoes 3 eggs
1/2 c chopped onion 1/2 t salt
1/3 c parmesan cheese 1/4 t pepper
1 1/2 c milk
Grease 9″ deep pie plate. Sprinkle zucchini, onion, tomato & cheese inplate. Beat milk, baking mix, eggs, salt & pepper til smooth. Pour over vegetables. Bake at 400 for 30-40 mins. Cool 5 mins. before slicing.
YUM – makes me hungry just typing it out!!
July 25, 2007 at 3:28 am |
Oooo, Amanda. Tomatoes AND Zucchini. Perfect!
Andrea, you don’t have to use meat – the original recipe doesn’t call for meat. Thanks for that reference!
Sara – should I use both parmesan AND cheddar?
July 25, 2007 at 7:43 am |
I have a very prolific zucchini plant that is blooming its head off! So, this is a well-timed post and I can’t wait to try some of your recipes.
I just made blueberry zucchini bread. Here’s the recipe, with my modifications in caps. Yummy!
INGREDIENTS
3 eggs, lightly beaten
1 cup vegetable oil (OR 1/2C APPLESAUCE, 1/2C OIL)
3 teaspoons vanilla extract
2 1/4 cups white sugar (I USED 1 3/4 C)
2 cups shredded zucchini (I USED A LITTLE MORE)
3 cups all-purpose flour (I USED 21/2 C ALL PURPOSE, 1/2C WHOLE WHEAT)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon (I USED LESS)
1 pint fresh blueberries
DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. (I MADE MUFFINS AND A LOAF)
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
July 26, 2007 at 7:51 am |
Zucchini AND Blueberry? That is almost as good as blueberries. Awesome, Didi.
THANK YOU!
August 1, 2007 at 11:21 am |
Zucchini and chocolate? Hm.
So happy to see your recent blogs, I needed a taste of Holly! Your quiche recipe sounds a bit like mine…mine has mozzarella though, no meat, and it uses croissant dough with a light spreading of mustard on the crust before you pour the filling in. Yum.
I, too, missed the zucchini in the yellow-polka-dot bikini…I miss Choosing Home too! :O(