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: Spinach, Pepper & Zucchini Stir-Fry With Soba Noodles

Summer is the perfect time for quick and easy stir-fry, filled with delicious, fresh garden veggies! This tasty version uses sesame oil and soy sauce with soba noodles for a quick, healthy, Asian-flavored meal. And be sure to check back Friday for another great recipe to help you use up all that summer squash!

Spinach, Pepper & Zucchini Stir-Fry With Soba Noodles 

Ingredients:

Soba noodles (made from buckwheat flour). (Photo credit: Wikipedia)

10 ounces soba noodles
1 tsp. olive or coconut oil
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 zucchini, diced
1 1/2 cups chopped fresh spinach
1/4 cup diced chives
2 garlic cloves, minced 
2 tsp. sesame oil
3 tsp. soy sauce
1 Tbsp. sesame seeds

Directions:

• Cook the soba noodles according to the package directions, drain and set aside.
• Heat a wok over medium high heat, add the olive or coconut oil, and when it gets sizzling hot, add the peppers, cook and stir until they soften slightly.
• Now add the zucchini and cook for a couple more minutes. 
• Now add the spinach, chives, and garlic, and cook for another couple minutes.
• Now add the sesame oil, soy sauce, and sesame seeds, stirring and cooking for just a minute. 
• Serve in shallow bowls, spooning hot stir-fry over soba noodles.

Recipe - Sweet and Sour Summer Squash Slaw

Here is a tasty summer salad recipe to help you use up some of those extra zucchini or yellow summer squash. As mentioned in Monday's article, be sure to pick the small ones for salads, as these are the most tender and easy to handle, and they won't be seedy or tough. This fresh summery version packed with fresh veggies will never let you think of slaw the same way!

Sweet and Sour Summer Squash Slaw

Ingredients:
4 tiny yellow summer squash
4 tiny zucchini
2 stalks celery, chopped
3 whole green onions, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped

Dressing:
1/2 cup sugar
1/2 cup apple cider vinegar
1/4 cup light Olive Oil
1 Tbsp fresh dill
1/2 Tbsp fresh basil
1/4 Tbsp fresh thyme
1/2 teaspoon pepper
1/4 teaspoon salt

Directions:

1. Scrub the tiny squashes well, trim off both ends, then take a peeler and start peeling off long curls into a colander.  Sprinkle with salt and let drain over the sink for about 20 minutes.  This will help the squash sweat off some of the moisture.  Dump onto a large surface covered with paper towels and use paper towels to blot off liquid, then dump squash curls in large salad bowl.
2. Add the celery, onion, and peppers to the bowl.
3. Put the dressing ingredients in a separate bowl and whisk together until well combined. (You could also put the dressing ingredients in a jar with a good lid and shake to combine.)
4. When dressing is well mixed, immediately drizzle a little over salad, mix, taste, and add more dressing as desired, tossing to coat after each addition.
5. When the slaw has the right amount of dressing, serve immediately or chill until ready to eat.

You'll have enough for about 4 to 6 people.

More Interesting Salad Recipes: