September 09, 2009
We moved to Idaho a little over two years ago. At that time, the land surrounding our home was nothing but weeds. Now we have a lawn (as of a few weeks ago) and this is a huge improvement that we are totally enjoying. Perhaps next year we will be ready to do a garden. We just have to figure out the best way to discourage the deer from coming to eat our goodies. We are looking into some automatic sprinklers that are motion sensitive:).
This year Trent did plant some tomatoes in pots by our house and we are loving them. We have also had a few generous friends to give us some of the bounty from their gardens. Zucchini seems to be a vegetable that everyone has extra of this time of year. I knew about zucchini bread and like baked zucchini with salt and cheese on top but other than that I wasn't too sure what to do with them.
It turns out that my mom has an entire cook book with nothing but zucchini recipes in it. It is called (appropriately) The Zucchini Cookbook by Paula Simmons. When I searched on Amazon I discovered that one is pretty expensive but there are others that look to be the same concept for less than $10. As I was flipping through her book and making note of some recipes I want to try (such as lemon cookies-yes with zucchini in them) I found a clipping of a recipe tucked in the pages that caught my eye–Layered Zucchini Quiche. We had it for dinner tonight and both my husband and I thought it was great (my kids, not so much). In fact I am nibbling on it now as I sit on the couch writing this:)! I wanted to share it with you because it uses a good amount of both zucchini and tomatoes (two things many people have plenty of right now if they have gardens). Try it and let me know what you think!
Layered Zucchini Quiche:
2 slices bread (white or whole wheat)
1/2 pound zucchini
1 T. Butter
1/2 pound tomatoes (cut into wedges)
1 t. oregano
1 t. dill weed
2 T. flour
1 c. cottage cheese
3/4 c. sour cream
1/4 t. pepper
1/3 c. grated Romano cheese (I used Parmesan instead)
Cut bread diagonally in half. Overlap around edge of a 9 inch pie plate or shallow 1 1/2 quart baking dish. Slice zucchini. Saute in butter over med/high heat. Stir for 3 min. Add tomato, oregano, dill weed and 1/2 t salt. Bring to a boil. Let bubble, uncovered for 3 min. Mix in flour. Spoon into bread lined pie plate. Mix cottage cheese, eggs, sour cream, pepper 3/4 t salt and half of the Romano cheese. Spoon over vegetables. Sprinkle with remaining cheese. Bake in 375 degree oven for 25 min or until it is set in the center and just a tad brown (mined cooked about 35 min). Makes 1 (9 inch) quiche.
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