Tuesday, June 30, 2020

Easy Rustic Flavorful Summer Squash Crustless Quiche (Low Carb)


The fateful summer of '15... when a 5-gallon bucket of zucchini appeared in my kitchen each morning still haunts me. My only weapon of defense has been the power of a good recipe! Having an arsenal of ideas of how to use this prolific vegetable has been my life's mission (we all have our calling! 😉). Here is how to transform your abundance of summer squash into an easy and healthy meal (and with no weird ingredients!).


All you will need is...

6 tbsp. butter
8 c. thinly sliced summer squash (zucchini, yellow squash, etc.)
1 large onion, thinly sliced
5 large eggs
4 tsp. dried parsley
1 tsp. salt
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. pepper
4 c. shredded mozzarella cheese

(This recipe can easily be halved for an 8 by 8 pan -- with less baking time.)


To begin, preheat your oven to 400 degrees Fahrenheit.

In a large skillet, melt the butter over medium heat. Add the sliced zucchini and onion. Cook and stir the vegetables until tender. Drain and cool slightly.


In a separate bowl, whisk together the eggs and seasonings until blended.


Lastly, mix together the cheese, zucchini mixture and eggs with the seasonings (I told you this was easy!).


Finally, pour the mixture into a greased 13 by 9-inch casserole dish. Bake on a lower oven-rack until a knife inserted near the center comes out clean (about 30-40 minutes). The quiche should be golden on top. Let set for 5 minutes before serving.

This can be served simply with a summer salad or some rice and steamed vegetables for a full meal.


For our printable recipe, visit here (I accidentally deleted the main recipe after uploading it on Google and forgot to include to grease your 13 by 9 inch pan first -- so please do so prior to baking)! For other ideas of how to use up your summer squash, visit here!

This recipe has been adapted from Taste of Home

Happy harvesting! 

P.S. I still am having trouble commenting... I am not sure what is going on but I would love for you to share your favorite zucchini recipes with us if you have a moment! I am always looking for ideas! 


17 comments:

  1. Recipe link not working for me. : )

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  2. This recipe looks great! Our zucchinis are still tiny, but any day now I should have one large enough to pick. I look forward to trying your recipe. Like you I am always looking for ways to use zucchinis. : ) Thank you, JES!

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  3. Thank you for a good dinner idea for tonight! 😋 I too have a huge abundance of squash and only have two bushes! 😳😳 I have made some fritters with this squash and I found it helpful to squeeze all the water out, was delicious 🍽

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  4. Sounds and looks delicious!! Going to give it a try!!

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  5. Last year I planted 1 zuke and supplied 4 families with zuke all summer! (heehee)

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  6. This zucchini bake looks delicious! Thank you for sharing ~ from Lynnea
    A favorite recipe our family is:
    Zucchini Mozzarella:
    Heat 2T. olive oil in a skillet. Add 1 minced garlic clove; sauté 30 seconds. Add 1/2 cup diced red onion and 1/2 cup diced bell pepper; saute 3 mins. Stir in a 1lb. can diced tomatoes, and 1/2 tsp. of each of the following: salt, basil, oregano, and honey. Add in 4 small chopped zucchini and gently cook, covered, until just tender. Remove from heat and sprinkle 1 cup grated mozzarella cheese over the top before serving. Serves about 5 or 6.

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  7. My son and I will eat this with no problem, but that Redneck of mine won't touch zucchini, So it will be on the menu for the nights he works!

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  8. Tonight we had sautéed summer squash in butter and olive oil. I cooked penne pasta and added basil pesto and tomato pesto then added the sautéed squash. It was tasty!

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  9. Thanks Jes. This sound lovely and as you say, easy as well.
    Blessings Gail

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  10. Jes, I made something like this the other night. I am having trouble commenting on my blog too and also my sidebar takes ages to download. I know Blogger is making changes so hopefully this is just a flash in the pan. Sooooooo good to have you back in Blogland 😀

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  11. What a wonderful recipe to use up some fresh garden produce! Thank you for sharing the recipe along with the pictures, that always is so helpful! It is always nice to find new recipes that are like comfort food to the family. Many blessings to you dear friend!

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  12. Jesus, I LOL when I read about your zucchini gift and I had to share my friend's tale with you. I'm gonna be brief.
    She moved from Los Angeles to a small New Hampshire town. She was leaving for town on her first morning there and her neighbor waves. She stops to introduce herself and tells him where she's going and asked if he needs anything.
    "Nope, but don't forget to lock your car doors in town," he says.
    She's bummed cuz she was hoping crime would be lower there. So, she gets into town, does what she needs to, and goes back to her car. She's relieved it's still there cuz she forgot to lock it. She gets in to find a brown
    grocery bag packed with zucchini on her passenger seat. When she gets home, she gets out and her neighbor is still outside. He sees the bag of zucchini and hollers, "You didn't lock your car doors, did ya?" and starts chuckling.

    I loved that story.

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  13. This sounds so good! I love quiche and zucchini so this is a homerun!

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  14. Thanks for the recipe! I have some sitting in my fridge that need eating up...I think this is my answer! :)

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  15. My garden has only been prolific with yellow squash so far this season. I was in search of recipes to make with it and found this one. Made it last week and it was so good that DH requested it again this week! Thanks for a keeper, Jes!

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    Replies
    1. Thank you so much for the feedback on the recipe! During the summer we probably make this once a week! Anything that uses 8 cups of squash is a good thing 😂 I made it the other day using a Colby jack cheese blend in lieu of mozzarella. I also added a cup of cottage cheese to change it up with added protein. That was tasty as well! ❤️

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