fresh fish (we caught them in the lake yesterday afternoon) for supper tonight, maybe this quiche dish too?

Bread Crust Zucchini Quiche
Submitted by: Kellie
This is a quick and easy quiche that is very tasty.
Servings: 6

Ingredients:
3 slices whole wheat bread
1 tablespoon butter, softened
2 cups sliced zucchini
1 large tomato, chopped
1 teaspoon dried oregano
2 tablespoons whole wheat flour
1 cup low-fat cottage cheese
2 eggs, beaten
3/4 cup nonfat plain yogurt
1/3 cup grated Parmesan cheese

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.
2. In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.
3. In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
4. Bake 30 minutes in the preheated oven, until firm in center.

 

Thanks!!!!!!

I have a big bag of giant zuch's from my DAD's garden..

(his looks a bit like yours, Loribella..
mine is a bust..
except I had asparagus, parsley, and Swis Chard turn out)

It's been a pathetic harvest

But my plastuc owl seems to have kept the critters away...all by himself!!

Maube nbecause I have actual big owls living on the property?

Thanks for the zuchini recipe..

What do you do with yellow squash?

He gave me a load of that too..

I know it's good just baked or steamed with a dab of maple syrup and butter..

anythin else?

Zuchini is also good when you take diced onion, garlic and oil, cook that down, then shred the zuchini with the cheese grater grater,
cook all that down, and then bake cheeeeeeese on top in a baking dish...

Yumay!!

Mo

Lymester
 

sometimes i just cut them in half then sliver them up lengthways, both kinds together, and slice up an onion the same way, kind of long slivers... also some carrots, thinner slivers because they take longer to cook. throw it all in a steamer and salt to taste, little butter maybe. take them off the steam befor they get too soft.

sometimes i peel and slice them, dredge in floue/salt misture and fry in olive oil. salt and pepper to tast, i like a little (little!) cayenne powder to wake up the taste a bit

good chunked up for kabobs, roasted on the grill too.

my favorite way for both yellow and zucchini is to peel, cut lengthways, cut out the seeds and pith, and cut like french fries. fry like french fries and sprinkle with SPIKE seasoning, MMMMM!
 

Looks real good Loribelle. I saved the receipe.

The zucc.flowers are edible.

Do you eat these, as well?
How would you prep., and cook these?

Years ago, one of my brother's Italian in-laws put these in an omelette, as best I recall, maybe first sauteeing them.
What do you do?

Thanx

pq