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Category: Vegetarian

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Zucchini Quiche Recipe

zucchini quicheMy Mom and Dad always planted a vegetable garden in their backyard where they happily grew produce, which we enjoyed for months. They would grow tomatoes, peppers, cucumbers, zucchini, and basil. Mom was ingenious in planning meals around their crop of vegetables.

Mom and Dad would always have an abundance of zucchini and Mom came up with some delicious ways to prepare zucchini. One I especially enjoyed was her version of Zucchini Crustless Quiche. It is a simple dish to prepare and can be served as an entree or a side dish served warm, or at room temperature. This is an inexpensive and delicious dish to prepare especially when zucchini is in season during the late summer months.

No Fry Eggplant Parmesan

no fry eggplant parmesanAnother meatless dish we often had was Eggplant Parmesan. However, I remember Mom always fried the breaded eggplant slices before placing them in a casserole dish. I have breaded the eggplant the same way Mom did, but I baked the slices instead of frying them.

Italian Zucchini Stew

italian-vegetable-stewThis was a meal made on Fridays when we were fasting from meat or poultry. Nothing tasted as fresh as this when zucchini was in season.

However, you can find zucchini year round in the produce section or farm stands, so this is an excellent meatless dish year round.


Ingredients:

zucchini-stew-ingredients

(Serves: 6)

  • 2 28-oz can crushed tomatoes
  • 1 green pepper or red pepper
  • 1 onion small
  • 2 carrots peeled
  • 2 celery stalks
  • 2 garlic cloves
  • 2 medium russet potatoes (Idaho or red potatoes)
  • 3 medium zucchini