Recipe: Easy Zucchini Crustless Quiche

by Trina Robertson on October 12th, 2012 | No Comments »

The wafting scent of zucchini baking with cheese and eggs sends my family scurrying to the table for dinner. It amazes me that an entrée this simple and quick to prepare can satisfy a crowd. You literally toss all the ingredients in a bowl, mix, and pour into a pan to bake. That is all you have to do for this blissful dish.

I grew up with “zucchini quiche,” although it is crustless, so “zucchini casserole” is also accurate. Over the years, my sisters and I have made countless variations of this flavor-rich dish to serve; we've added meatballs or sausage or poured it into muffin tins to serve at bridal or baby showers, birthday parties, or to put in school lunches.

Zucchini quiche is your friend in time of need. It will survive imprecise measuring, upsizing to a double batch (standard in our house), substituting cheeses or combining two types (I’ve use brie to Gouda to ricotta), and is happily devoured warm from the oven or at room temperature for a picnic. The only way this quiche is less than perfect is when defrosted. I forgive it, though, everyone has their moments.

Enjoy this vegetable quiche with a crunchy grain, like this Thinnest-Crust Pizza and a side salad.

Zucchini Crustless Quiche Recipe

Ingredients

3 cups shredded zucchini
1 cup Bisquick
1/2 cup chopped onion
1/2 Tablespoon oregano
Dash of garlic powder
4 eggs
1/2 cup grated cheese
2 Tablespoons parsley
1/2 Tablespoon salt
Dash of black pepper
1/4 cup vegetable oil

Directions:

Mix all ingredients in a bowl and pour in a greased 12-inch oblong pan. Bake at 350 degrees until golden brown, about 45 minutes.

Cook's Notes

Adding cooked ground meat or sausage before cooking makes this a more substantial meal. Serve with a salad and bread for a delicious and easy meal.

Nutrition information based on 6 servings Calories: 336 ; Total Fat: 24.8g ; Saturated Fat: 4.9g ; Polyunsaturated Fat: 2.3g ; Carbohydrates: 20.3g ; Protein: 9.6g ; Calcium: 15% ; Sodium: 463mg ; Fiber: 1.8g

You can use any type of cheese- cheddar, ricotta, parmesan, or mix and match what is your refrigerator.

What is your favorite type of cheese to use in quiches and casseroles?

Trina Robertson, MS, RD is a registered dietitian with a master’s degree in nutrition. As a HealthyEating.org Mom she shares her positive approach to healthy eating with the goal of inspiring others to prepare and enjoy foods from each of the food groups. As a Project Manager with the Dairy Council of California, Trina develops, evaluates, and promotes nutrition education materials for students and adults. At home she enjoys cooking and sharing meals with her family. Her most rewarding accomplishment is that her boys are good eaters and are learning to cook. Follow Trina on Twitter @TrinaR_RD and find more Healthy Eating ideas on Facebook.

Picture courtesy from Flickr

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Trina Robertson

Project Manager at Dairy Council of California

Meals Matter Mom Trina Robertson is a registered dietitian with a master’s degree in sports nutrition. As a Project Manager with the Dairy Council of California, Trina develops, evaluates and promotes nutrition education materials for students and adults. Trina Robertson, MS, RD is a registered dietitian with a master’s degree in nutrition. As a HealthyEating.org Mom she shares her positive approach to healthy eating with the goal of inspiring others to prepare and enjoy foods from all the food groups. As a Project Manager with the Dairy Council of California, Trina develops, evaluates and promotes nutrition education materials for students and adults. At home she enjoys cooking and sharing meals with her family. Her most rewarding accomplishment is that her boys are good eaters and are learning to cook. Follow Trina on Twitter @TrinaR_RD and find more Healthy Eating ideas on Facebook and Pinterest.