For the past several years, we've had a vegetable garden in the summer. The most successful plant is always zucchini. I love picking them when they're small—still tender and slightly sweet. They're delicious sauteed with a little chopped onion or brushed with olive oil and grilled with a sprinkling of herbs. But zucchini plants are HUGE and every once in a while you end up with these giants that go unnoticed until they're the size of baseball bats.
So I'm always on the lookout for recipes that use grated zucchini. This week I tinkered around with a
recipe for individual quiches. These are just what my diet ordered—a
make ahead breakfast or lunch with lots of protein and veggies that
can be frozen and reheated in the microwave.
Individual Zucchini Quiches
makes 12
2 cups of grated zucchini
¼ teaspoon salt
6 eggs
¼ cup buttermilk
¼ cup feta cheese*
¼ cup shredded parmesan cheese*
¼ teaspoon thyme
dash pepper
Preheat oven to 375 degrees. Spray a
muffin tin with nonstick spray (or line with muffin papers).
Sprinkle grated zucchini with salt and
set aside in a colander while you prepare the other ingredients.
Whisk together eggs and buttermilk
thoroughly. Add cheeses, thyme and pepper.
Squeeze as much of the water out of the
zucchini and fold into the egg mixture.
Pour into prepared muffin tin and bake
for 20-25 minutes until puffy and slightly browned.
Allow to cool in tin for a few minutes
before removing.
*You can use whatever cheese you have
on hand. I chose feta and parmesan because you get a lot of flavor in
a small quantity of cheese.
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