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.

Ingredients:

Serves: 6

• 2 medium zucchini
• 4 large eggs1 large onions chopped
• 1/2 cup oil (canola, vegetable oil)
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup Reduced-Fat Bisquick®
• Salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.
2. Coat quiche pan or cake pan well with oil.
3. Do not peel zucchini. Slice into thin pieces and arrange on bottom of pan. Set aside.
   
4. In large bowl beat 4 eggs.
5. Stir in Bisquick mix, oil, parmesan cheese, mozzarella cheese, chopped onion, and sliced zucchini. Season to taste with salt and pepper. Mix well.
   
6. Pour into oiled pan.
7. Bake in oven for 30-40 minutes until top is golden brown and firm to touch.
   
8. While still warm loosen sides from pan.
9. Cool before slicing. Serve warm or room temperature.

Eggplant is like a sponge and will absorb a great deal of oil when fried. Thus, baking the breaded eggplant slices will make this dish much lower in fat content. Also, this casserole is usually layered with just tomato sauce and mozzarella cheese. I have added ricotta cheese, as well as mozzarella, in the layering, similar to baked lasagna. You will notice, I use whole canned tomatoes for my sauce, but you can use canned crushed tomatoes as well. I find the whole tomatoes give a fresher taste to the sauce. If you use crushed tomatoes, eliminate the tomato paste since crushed tomatoes have puree added which will be the thickener needed for the sauce.

This dish can be made ahead of time, refrigerated, and then reheated in the oven covered with a sheet of foil or reheated in the microwave. It also freezes well. Letting it sit before slicing makes slicing easier and uniform. In fact, individual slices can be wrapped and frozen for single servings. The recipe for the tomato sauce is more than enough to layer the eggplant and have some leftover to serve on the side, for those who may want extra sauce.

Serves: 6

Ingredients:

• 1 large eggplant
• Salt

Tomato Sauce:

• 2 28-oz can whole peeled plum shape tomatoes
• 3 cloves garlic finely minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbs dried basil
• <1 tbs dried oregano

Eggplant Breading:

• 3 eggs
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbs water
• 1 tbs grated parmesan cheese
• 2 cups dried Italian style bread crumbs

Ricotta Filling:

• 15 oz container ricotta cheese
• 1/4 tsp salt
• 1 egg
• 1 tbs chopped parsley
• 1 tbs grated parmesan cheese
• 1 1/2 cups grated mozzarella cheese

Directions:

1. Wash, do not peel eggplant.
2. Slice in 1/4 inch rounds.
3. Sprinkle slices with salt.
4. Layer in a colander and set aside. This helps tenderize the eggplant and draw out excess moisture.

Meanwhile Prepare Tomato Sauce:

1. Place tomatoes in blender or food processor and process until smooth.
2. In medium saucepan, coat bottom of pan with olive oil. Heat till hot.
3. Add garlic and saute until soft.
4. Add tomato paste, stir mixing paste and garlic and heat 1 minute.
5. Add tomatoes, salt, pepper, basil and oregano and mix thoroughly.
6. Bring to a boil.
7. Continue cooking over medium heat, stirring occasionally.

While sauce is cooking – Prepare Eggplant:

1. Preheat oven to 425°
2. Beat eggs, salt, pepper, water and parmesan cheese in shallow bowl until well beaten.
3. Use two sheets of wax paper, place flour on one sheet and bread crumbs on second sheet.
4. Dredge eggplant in flour, shake off excess.
5. Dip in egg and then dredge in bread crumbs, pressing crumbs to eggplant.
6. Place slices on a cookie sheet greased with olive oil.
7. Lightly sprinkle tops with olive oil.
8. Place in oven and bake about 8-10 minutes until brown.
9. Turn slices oven and bake 8-10 minutes until brown.
10. Set aside and prepare ricotta.

Ricotta:

1. Place ricotta cheese, salt, egg, parsley and parmesan cheese in a mixing bowl and mix until creamy.

Prepare casserole:

1. In a square casserole dish, 8×8 or 9×9, arrange a layer of tomato sauce on the bottom of the dish.
2. Cover with slices of eggplants, overlapping slices.
3. Spread a half of the ricotta, 1/3 of grated mozzarella cheese and cover with tomato sauce.
4. Add another layer of eggplant and continue layering until all the ingredients are used.
5. Top with grated mozzarella cheese.
6. Place casserole dish on cookie sheet in case sauce bubbles over.
7. Bake 35-40 minutes until brown and bubbly.
8. Let stand for 15-30 minutes before slicing.

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

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
• 1 tablespoon fresh basil (1 tsp. dried)
• 1 tablespoon fresh parsley (1 tsp. dried)
• Salt
• Black pepper
• Crushed red pepper (optional)

Prepare vegetables:

Chop pepper, carrots and celery in 1 inch pieces.
Finely chop onion.
Finely mince garlic cloves.
Peel and cut potatoes into 1 inch cubes.
Wash and slice zucchini into ½ inch slices.

Preparation:

1. In Dutch oven heat olive oil, enough to cover bottom of pot, on medium heat.

2. Add pepper, carrots, celery. Sauté until vegetables are slightly tender.

3. Add onion and minced garlic. Sauté until soft.

4. Season vegetables with ½ teaspoon salt and ¼ teaspoon black pepper.(optional red crushed pepper).

5. Stir in 2 cans crushed tomatoes. Bring to a boil. Reduce heat. Add basil and parsley. Cover pot and stir occasionally. Cook until potatoes are tender. 45-50 minutes.

6. Add zucchini and cook till zucchini is tender. 20-30 minutes.

7. Check for taste and add more salt or pepper if needed. (Optional: add more chopped basil).

Serve hot in bowls. Top with grated Parmesan cheese and warm Italian bread. Fried Polenta is a delicious additional to this meal.