Tasty Tuesday: Crustless Zucchini Quiche (an inexpensive, meatless dish)
It’s zucchini season and we’ve enjoyed the few zucchini’s that we got from our poor plant before it died. Thankfully a good friends has been generously giving us some of her zucchini bounty so even though our plant bit the dust, we still have some zucchini.
One of our favorite zucchini dishes is this quiche. It’s a cinch to throw together and so yummy, even without the basil and mozzarella cheese. And any leftovers reheat very well too.
1 c. chopped onion
1 c. Bisquick baking mix (use my homemade version)
1/2 c. oil
1/2 c. Parmesan cheese
1 tsp. parsley
1/4 to 1/2 tsp. salt
1/4 tsp. pepper
1/4-1/2 tsp. basil (opt.)
3 to 3 1/2 c. zucchini, grated
1/4 c. mozzarella cheese, shredded (opt.)
Mix all ingredients except zucchini (and mozzarella if using) in a bowl. Stir in zucchini and pour into a buttered 9″ pie plate. Bake at 350 degrees for 30 to 40 min. or until brown. If using mozzarella, sprinkle a handful on top the last couple of minutes.