It's zucchini season and like everyone else you are probably looking for recipes. Last week I received 6 large zucchinis from my CSA. I spiralized one of the squashes into zoodles ( zucchini noodles) using my Spiralizer . ( I use the Joyce Chen 51-0662, Saladacco Spiral Slicer, White) . This spiralizer is reasonable and easy to use .. It literally takes seconds to turn a zucchini into a bowl of vegetable spaghetti. It's fun to make and even a kid can do it .
Despite making my zucchini spaghetti, I still had a ton of squash left over and I wanted to make something fast that I could freeze.
This gluten free zucchini quiche is really easy and a real crowd pleaser . It's actually my mother in law's creation, so I had to watch her make it to come up with the accurate recipe. Her recipe can feed about ten good eaters,so she makes it in a large rectangular pyrex pan.
It's full of delicious brunch ingredients: eggs, tasty cheeses, fresh garden herbs and zucchini. It can be assembled the night before and baked fresh in the morning, or you can bake it and then freeze it.
I like it because its easy to make, naturally gluten free, and makes a nice presentation.
8 medium zucchini, washed , dried, and sliced into coin width slices
6 eggs, beaten
16 oz of shredded mozzarella
1/4 cup fresh basil chopped
1 tsp. Italian seasoning
salt and pepper to taste
1/4 cup butter
1/2 cup grated fresh Parmesan
1/4 cup coconut flour, or any (GF Flour blend)
Preheat oven to 350 degrees
Beat eggs in a large bowl. Add shredded mozzarella, grated Parmesan cheese, seasoning, and rice flour . Mix well by hand and set aside.
In a large rectangular pyrex, layer half of the sliced zucchini and dot with butter. Cover with half of the egg and cheese mixture. Add the next layer of zucchini and the remainder of the egg and cheese mixture. Cover with foil and place in preheated over for about 40 minutes or until done.
My notes: This is an easy recipe to just assemble and bake. I also make a lasagna using zucchini as my noodles.
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