My top Zucchini Recipes this summer
My dear husband planted me a beautiful garden, but wonderful guy got overzealous on zucchini, and I have been using zucchini in every dish practically every meal. Here are my absolute favorites, that we have been eating over and over again. I suggest you try both!
Zucchini Quiche
1 8oz tube crescent rolls
2 tsp mustard
1 8oz pkg cream cheese
4 c. thinly sliced unpeeled zucchini
1 c. chopped onion
1/4 c. butter
2 T. parsley flakes (or fresh basil or parsley)
1/2 t. salt, 1/2 t. pepper
1/2 t. garlic powder (or fresh chopped)
1/4 t. oregano
4 eggs- beaten
8 oz shredded mozzarella cheese (swiss is also good)
Saute zucchini and onion in butter. Add seasonings and cream cheese to hot veggies, let sit for a few minutes until cream cheese can be mixed in.
In large bowl, beat eggs. Stir in cheese and then fold in zucchini mixture.
Arrange crescent rolls in an ungreased pie pan. Press edges together to make crust, spread with mustard. Pour in egg mixture and back at 375 for 25-30 minutes.
BLACK BEAN AND ZUCCHINI CHILAQUILES
Serves: Serves 6 to 8
Chilaquiles is a classic Southwestern casserole made from crumbled tortillas, tomato sauce and cheese. Here, its savory flavors are augmented with black beans and zucchini.
1 1/2 tablespoons olive oil
1 heaping cup chopped onion
1 medium green bell pepper, diced
28-ounce can crushed or pureed tomatoes
2 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
20-ounce can black beans, or 2 1/2 cups cooked (from about 1 cup raw)
12 corn tortillas, torn into several pieces
1 medium zucchini, grated
8 ounces grated organic cheddar cheese or cheddar-style soy cheese
Optional add-ins: 1 c. corn, black olives
Preheat the oven to 400 degrees.
Heat the oil in a heavy saucepan. Saute the onion until translucent. Add the green pepper and continue to saute until it has softened and the onions are golden. Stir in the tomatoes, zucchini and seasonings, and simmer over low heat for 10 minutes.
Oil a 9- by 13-inch shallow casserole and layer as follows: half the tortillas, half the tomato sauce, half the black beans, half the zucchini and half the cheese. Repeat. Bake for 15 to 20 minutes, until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares and serve at once.
Zucchini Quiche
1 8oz tube crescent rolls
2 tsp mustard
1 8oz pkg cream cheese
4 c. thinly sliced unpeeled zucchini
1 c. chopped onion
1/4 c. butter
2 T. parsley flakes (or fresh basil or parsley)
1/2 t. salt, 1/2 t. pepper
1/2 t. garlic powder (or fresh chopped)
1/4 t. oregano
4 eggs- beaten
8 oz shredded mozzarella cheese (swiss is also good)
Saute zucchini and onion in butter. Add seasonings and cream cheese to hot veggies, let sit for a few minutes until cream cheese can be mixed in.
In large bowl, beat eggs. Stir in cheese and then fold in zucchini mixture.
Arrange crescent rolls in an ungreased pie pan. Press edges together to make crust, spread with mustard. Pour in egg mixture and back at 375 for 25-30 minutes.
BLACK BEAN AND ZUCCHINI CHILAQUILES
Serves: Serves 6 to 8
Chilaquiles is a classic Southwestern casserole made from crumbled tortillas, tomato sauce and cheese. Here, its savory flavors are augmented with black beans and zucchini.
1 1/2 tablespoons olive oil
1 heaping cup chopped onion
1 medium green bell pepper, diced
28-ounce can crushed or pureed tomatoes
2 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
20-ounce can black beans, or 2 1/2 cups cooked (from about 1 cup raw)
12 corn tortillas, torn into several pieces
1 medium zucchini, grated
8 ounces grated organic cheddar cheese or cheddar-style soy cheese
Optional add-ins: 1 c. corn, black olives
Preheat the oven to 400 degrees.
Heat the oil in a heavy saucepan. Saute the onion until translucent. Add the green pepper and continue to saute until it has softened and the onions are golden. Stir in the tomatoes, zucchini and seasonings, and simmer over low heat for 10 minutes.
Oil a 9- by 13-inch shallow casserole and layer as follows: half the tortillas, half the tomato sauce, half the black beans, half the zucchini and half the cheese. Repeat. Bake for 15 to 20 minutes, until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares and serve at once.
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