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Quiche, Zucchini I (D, KLP)
Source: Penina W. Freedenberg
Serves: 6

3 medium zucchini, peeled
1 teaspoon salt
1/2 pound mozzarella cheese, part skim milk,* or less
1/2 onion
3 eggs
1 dash pepper
1/2 teaspoon oregano
1/2 teaspoon basil
3 tablespoons grated Parmesan cheese

*cheese can be Swiss, Mozzarella, or Cheddar (2 cups grated)

Put the grater attachment on your food processor. Cut the zucchini to fit the feed tube. Grate, using firm pressure. Transfer to a strainer and sprinkle with salt. Let stand 10 minutes. Press out all liquid. Grate cheese and onion, using medium pressure. DO NOT EMPTY BOWL.

Remove grater and insert plastic knife [or steel knife is just fine also]. Add remaining ingredients except parmesan cheese to processor bowl. Process with 3-4 quick on/off turns, just until mixed.

Place in a greased 9" pie plate or ceramic quiche dish. Sprinkle with parmesan cheese. Bake at 350°F for 35-40 minutes, until set and golden brown.

Posted by Annice Grinberg

Nutritional Info Per Serving: 168 Calories (kcal); 10g Total Fat; (50% calories from fat); 15g Protein; 5g Carbohydrate; 116mg Cholesterol; 632mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates