3 Ways To Use Fresh Zucchini

Zucchini Quiche

This quiche freezes well so you may want to double the recipe and make an extra quiche for the freezer for later use. To use frozen quiche: Thaw in the refrigerator and follow baking instructions below.

• 4 cups zucchini, thinly sliced
• 1 cup onion, thinly sliced
• 2 Tbsp butter
• 2 eggs
• 2 tsp dried parsley flakes
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp basil
• ½ tsp oregano
• ¼ tsp pepper
• 2 cups Mozzarella cheese, shredded
• 1 tsp yellow mustard
• 1 (9 inch) pastry shell

Preheat oven to 400°F. Sauté zucchini and onion in melted butter in a large fry pan until tender. In a large bowl, whisk eggs together with next six ingredients. Stir in cheese and sautéed vegetables. Spread mustard over pastry shell; add egg mixture. Bake, uncovered, for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if crust edges are starting to brown.) Let stand for 5 minutes before cutting to allow time to set.

Zucchini Lasagna

Omit the ground beef for a vegetarian version. This lasagna will freeze well so you can divide it into 2- 8×8” pans and freeze one for later use or you can double the ingredients and make two pans, using one for tonight’s meal and freezing one for later use.

• 4 zucchini, sliced thin lengthwise
• 1 Lb browned ground beef
• ½ cup onion, diced
• 2 cups broccoli, chopped into bite-sized pieces
• 2 cups cauliflower, chopped into bite-sized pieces
• 2 cups spinach, chopped
• 2 tsp garlic, minced
• salt and pepper to taste
• 1 (24 oz.) jar marinara sauce
• 2 cups Ricotta cheese
• 1 cup Parmesan cheese, grated
• 1 cup Mozzarella cheese, shredded

Preheat oven to 425°F. On a parchment lined cookie sheet, line prepared zucchini slices in a single layer on cookie sheet and bake for 10 minutes, turning once half way through bake time. Remove zucchini from oven; reduce oven temperature to 375°F.While zucchini is baking, brown ground beef in a large skillet. Add onion, broccoli, cauliflower, spinach, garlic, salt, and pepper to browned meat. Sauté five minutes. Add spaghetti sauce to meat/vegetable mixture and simmer for 10 minutes, stirring occasionally. In a lightly sprayed 9×13″ baking dish, assemble lasagna as follows: layer 1/3 of sauce mixture followed by a layer of 1/3 of zucchini, a layer of ½ of the Ricotta, a layer of 1/3 of the Parmesan, and a layer of 1/3 of the Mozzarella. Repeat all layers: 1/3 of meat, 1/3 of zucchini, remainder of Ricotta, 1/3 of Parmesan, and 1/3 of Mozzarella. For final layer, use remainder of sauce mix, remainder of zucchini, and the rest of the Parmesan and Mozzarella cheeses. Cover with foil and bake 45 minutes. Remove foil and bake 10 minutes longer. Remove from oven and let sit for 10 minutes before serving.

Zucchini Linguini

• 2 Tbsp olive oil
• ½ red onion, sliced
• salt and pepper to taste
• 1 cup large zucchini, halved and sliced
• 1 (14.5 oz.) can diced tomato (basil, garlic & oregano; slightly drained)
• 2 tsp garlic cloves, minced
• 1 tsp Italian seasoning
• 1 (8 oz.) linguini, cooked according to pkg. directions

Toss cooked, drained pasta with 1 tablespoon oil and set aside. In a large skillet, sauté onions in heated oil. Season with salt and pepper. Stir in prepared zucchini. Cook until zucchini begins to soften; add tomatoes, garlic, and Italian seasoning and heat through. Toss in cooked linguini. Serve warm or cold.