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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (238g) Recipe makes 4 servings |
||
| Calories 352 | ||
| Calories from Fat 214 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.8g | 36% | |
| Saturated Fat 13.4g | 66% | |
| Monounsaturated Fat 6.9g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 272mg | 90% | |
| Sodium 1249mg | 52% | |
| Potassium 440mg | 12% | |
| Total Carbohydrate 8.1g | 2% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 3.3g | ||
| Protein 27.1g | 54% | |
Ingredients
- 1 lb zucchini
- 1 1/2 teaspoons salt
- 1 large scallion, minced
- 4 eggs, well beaten
- 2 cups grated swiss cheese
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 cup parmesan cheese
Directions
1
Grate squash in bowl.2
Sprinkle lightly with salt.3
and let stand 10 minutes.4
Squeeze out liquid.5
In large mixing bowl, mix squash,scallion, eggs, cheese, seasoning and 1/4 cup parmesan cheese.6
Pour into greased 8 inch pie pan and top with remaining 1/4 cup parmesan cheese.7
Bake@ 350 for 20-30 minutes until set in center and edges are slightly brown.
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Featured Reviews for This Recipe
From: DoctorMel
On Aug 12, 2006
My dad is known for growing GIGANTIC Zucchini in the summer, so mom and I are left with the task of finding uses for them! This recipe is a definate keeper. I made a few substitutions, but this came out great! I used 1/4 of a large white onion instead of the scallion, and cheddar & colby cheeses instead of the swiss. And dad proved, Real Men DO Eat Quiche!
From: Bandito
On Jul 16, 2006
I doubled this recipe, used a large leek instead of the scallion and added about 1/4 of milk. It was fabulous! Lots of great flavour and I can't find a better way to use zucchini. My kids and husband loved it.
From: Merlot
On Sep 5, 2002
I made this for brunch using zucchini given to me by a friend. What a treat! I made it exactly as directed using fresh basil & oregano out of my herb garden. Very easy to make and oh so tasty.
Thanks for another great recipe. 
From: Miss Annie
On Sep 25, 2004
I have made this quiche several times, and each time this knocks my socks off. I'm sorry that I have taken so long to review it. Letting the squash sit to get out the extra moisture is a key step, IMHO. I made this the way it was written, and I have also made this exchanging herbs and cheeses. You cannot go wrong with the original recipe and you can't go wrong if you are feeling experimental. Thanks, Beaner for sharing!
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