Recipe: Zucchini Mozzarella Quiche

Instead of a creamy, heavy casserole, why not bring this delicious and much healthier summer quiche to your next pot luck? Quiches are actually really easy, but they have the air of a fancy French restaurant, so your potluck guests are sure to be impressed!

Using crescent rolls makes a quick crust, but if you've got your own crust recipe that you like, of course feel free to make your own. This is also a great way to use up some of that extra zucchini from your summer garden!

Zucchini Mozzarella Quiche
(Serves 8-12 potluck guests.)

Ingredients:

Image courtesy of Apolonia at FreeDigitalPhotos.net.

1/2 stick (1/4 cup) butter
4 cups diced zucchini (wash, do not peel)
1 cup diced onion
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp garlic powder
1/2 lb spicy sausage, chopped small
2 large eggs
2 cups shredded Mozzarella cheese
1 package (8 count) crescent rolls

Directions:

• In a large skillet, melt the butter over medium heat, then add the next 8 ingredients and cook until zucchini is just starting to get tender and sausage is fully cooked.
• In a separate bowl, add the eggs, beat with a fork, then add the Mozzarella cheese and the zucchini mixture from skillet; stir to combine; set aside.
• Preheat oven to 375 degrees and lightly butter or spray cooking oil into a 9x13 glass baking pan.
• Roll out the crescent rolls, pinching the perforations closed, then lay into the baking pan, pressing to cover the bottom and slightly up the sides.
• Pour the zucchini mixture evenly over the crescent rolls in the baking pan.
• Bake, uncovered, in preheated oven at 375 degrees for 20 to 25 minutes or until bubbling hot and rolls are browned.
• Remove and let sit for 10 minutes before cutting into squares to serve.

Recipe: Make It Moist Zucchini Nut Bread

This moist, delicious bread makes the perfect start to the day. Just make the night before, and slice in the morning for a yummy breakfast on the go. It's also a great way to use up extra zucchini from your garden or the farmer's market. It's also great for a quick snack or afternoon pick-me-up, with a protein boost from  the eggs and walnuts, and veggies built right in.

Make It Moist Zucchini Nut Bread
(Makes 1 loaf.)

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
2 eggs, slightly beaten
1 1/2 cup shredded zucchini
3/4 cups sugar
3 Tbsp cooking oil
1 tsp finely shredded lemon peel
1/4 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees and grease a loaf pan.
2. In large mixing bowl, add the flour, baking powder, baking soda, cinnamon, and salt, and stir to combine well.
3. In separate medium bowl, mix the eggs, zucchini, sugar, oil, and lemon peel.
4. Add the zucchini mixture to the flour mixture, stirring just until combined, then stir in walnuts.
5. Pour batter into greased loaf pan.
6. Bake in preheated oven for 45 to 50 minutes or until wooden toothpick inserted in center comes out clean.
7. Remove and let cool slightly, then tip out of loaf pan to continue cooling.

Video - How to Make Zucchini Ribbons

Zucchini ribbons are great for salads and pastas - I love them in my favorite summery zucchini ribbon pasta salad. They are super easy to make, but in case you need a quick tutorial, here is a short video for you (and be sure to see below for some more tasty recipes!)

Cooking Tips : How to Ribbon Zucchini
Kitchen Tips: How to Ribbon Zucchini. Basic cooking techniques and tips for Ribboning Zucchini


Now here are a few fun ways to use your zucchini ribbons (remember to use small zucchini, so they will be tender and not seedy; you can mix cooked, drained fettuccini or linguine into any of these if you want more to make a whole meal out of it):

Zucchini Ribbon Salad - A Couple Cooks
Yes, there's the requisite zucchini bread – but how about zucchini ribbons? I was intrigued by the concept I'd seen in a few places, so we thought we'd give it a try. The basic idea is to cut zucchini into thin strips, ...
Publish Date: 08/01/2011 5:00
http://www.acouplecooks.com/2011/08/zucchini-ribbon-salad/

Meatless Monday: Summer Squash and Zucchini Ribbon Pasta ...
Summer Squash and Zucchini Ribbon Pasta. One year ago, if you asked me if the Meat-eating Military Man would ever eat a fresh vegetarian meal, I would have answered, “probably not.” If you questioned if the Meat-eating ...
Publish Date: 08/01/2011 8:00
http://meateatingmilitaryman.com/2011/08/01/meatless-monday-summer-squash-and-zucchini-ribbon-pasta-panzanella/

marys bites: Zucchini Ribbon Salad with Lemon Parmesan Dressing
Zucchini Ribbon Salad with Lemon Parmesan Dressing. For the hot summer nights this salad is truly amazing. The zucchini is so light and crunchy, the smoky pine nuts and that tangy lemon dressing with the small torn ...
Publish Date: 07/11/2011 14:23
http://www.marysbites.com/2011/07/zucchini-ribbon-salad-with-lemon.html