Chicken Zucchini Quiche Recipe
Ingredients:
Half of Dough (Basic Pie Crust Recipe)
1 tsp of salt
1 c of mushrooms (fresh); sliced
1 Tbsp of butter (unsalted)
8 pcs of eggs (large)
Pepper (freshly ground, to taste)
8 oz of softened cream cheese
2 of shredded cheese (Swiss)
2 c of evaporated milk
1 c of chicken (cooked); shredded
3 pcs of zucchini (medium); grated
2 Tbsps of basil (fresh); chopped
4 pcs of onions (green); chopped
Instructions:
Line the pastry on a 10 inch pie dish; trim and flute the edges. Bake (350 degrees F) for five mins till slightly brown. Set on the side.
Place zucchini on the colander and sprinkle salt. Let it drain, at about 20-30 mins; squeeze the excess liquid out. S
aute mushrooms and onions with butter on a skillet. Combine pepper and eggs inside a bowl then beat thoroughly and add milk and (cream) cheese; beat thoroughly till smooth.
Spread one-half of cheese onto the crust and arrange in layers the shredded chicken, sauteed mixture, and the zucchini on top.
Sprinkle over remaining cheese. Carefully pour mixture of egg onto layers and place basil on top. Bake (350 degrees F) for one hr. Let it cool slightly for fifteen mins and serve.
>> Chicken Zucchini Quiche Recipe
Buttery Peas And Zucchini Recipe
Ingredients:
10 oz of packed peas (frozen, in butter sauce)
2 Tbsps of water (at room temperature)
1 pc of zucchini (medium); sliced thinly
1 Tbsp of pimiento; diced
Instructions:
Cook the peas as stated in its package instructions. Pour onto a bowl and cover it with a plastic wrapper; set on the side.
Place zucchini and water on the skillet; let it simmer till zucchini becomes tender and water has evaporated. Add pimiento and peas; stir thoroughly.
>> Buttery Peas And Zucchini Recipe
Herbed Zucchini Quiche Recipe
Ingredients:
1 pc of pie crust (”Basic Pie Crust” recipe)
2 Tbsps of oil (olive oil)
2 pcs of garlic cloves (medium); peeled then crushed
1 pc of medium onion (yellow); peeled then diced
1 Tbsp of basil (fresh); chopped
1 Tbsp of parsley (fresh); chopped
2 tsps of rosemary (fresh); chopped
6 pcs of eggs (large)
1/4 c of sour cream (dairy)
1/3 c of cream (heavy)
Salt (to taste)
Pepper (black, freshly ground, to taste)
3 pcs of zucchini (green, medium); sliced thinly
Instructions:
Roll 3/4 of dough out into 1/8-inch thick; line it on a 9 inch pie plate then trim the edges, making an excess of half inch. Poke some holes on the base using the fork.
Flute around its edges and bake inside preheated oven at 375 degrees F for ten mins. Take out from heat and let it coo thoroughly.
Heat oil on a skillet then add onion and garlic; saute till onion becomes translucent. Add herbs then cook for some mins. Let it cool for a while.
Beat eggs inside a bowl then add (sour) cream with (heavy) cream, while beating constantly.
Season salt & pepper then place a little of the mixture onto the base of prebaked crust. Add mixture of onion in one layer and zucchini slices in another layer; repeat the layering and end with mixture of egg.
Bake inside the oven (400 degrees F) for half an hour. Lower down temperature (350 degrees F) for 15-20 mins till set. Let it cool for a while and cut; serve.
>> Herbed Zucchini Quiche Recipe
Zucchini & Fresh Herb Fritters Recipe
Ingredients:
2 lbs of zucchini (golden or green); grated coarsely w/ grater
Pepper; milled fresh, for taste
3 pcs of eggs (large); beaten
A bunch of scallions; sliced thinly 1-inch of greens included
1 c of dried breadcrumbs
2 pcs cloves of garlic; chopped finely
1/2 c of parsley; chopped
1 Tbsp of basil or marjoram; chopped
1 tsp of mint; chopped
Salt
Olive oil
Instructions:
Salt zucchini lightly then put into one colander on plate for half an hour so it drains.
Meanwhile, combine the rest of ingredients but salt and oil. Rinse squash quickly, squeeze extra water out and stir into egg mix. Season w/ pepper.
Then, film 2 large heavy skillets w/ olive oil. Drop about 1/4 of c of batter to make 1.5-inch wide fritter once skillet turns hot.
Cook on medium stove heat ’til golden in bottom. Next, turn then cook on other side and sprinkle it w/ salt. Makes 4-6 servings and serve while hot.
>> Zucchini & Fresh Herb Fritters Recipe
Ruthie’s Zucchini Rounds Recipe
Ingredients:
2 pcs of zucchini (medium); cut to 1/4-inch rounds
1 c of flour
1/3 c of cheese (Parmesan)
2 pcs of eggs (whole)
2 Tbsps of butter
2/3 c of crumbs of bread
Instructions:
In shallow baking dish, mix crumbs w/ cheese then set it aside. Then, place the flour into separate dish then set it aside. Next, beat egg in separate dish then set it aside.
Then, heat butter into a skillet on medium stove heat. Next, season the zucchini w/ pepper and salt. Dredge zucchini in the flour, egg and crumb mix. Saute ’til golden browned.
>> Ruthie’s Zucchini Rounds Recipe
Fried Zucchini Salad Recipe
Ingredients:
2 Tbsps of salt
3 Tbsps of vinegar (balsamic)
2 Tbsps of vinegar (white wine)
3/4 tsp of sugar (refined)
3 Tbsps of oil (olive oil, extra virgin)
3 pcs of garlic cloves (small); crushed
3/4 tsp of oregano
1/2 tsp of dried pepper flakes (red)
Salt (to taste)
Pepper (black, freshly ground, to taste)
4 c of oil (olive oil)
6 pcs of zucchini (2 to 2-1/2 lbs)
Instructions:
Slice the zucchini to rounds, about 1/4 inch thick. Toss them with the salt on the colander and place a weight over them. Let it sit for half an hour.
Combine sugar, vinegars, oil, oregano, dried pepper, and garlic inside a bowl then whisk thoroughly. Season salt & pepper. Allow to stand for half an hour.
Rinse water on zucchini then drain thoroughly; pat them dry with paper towel(s). Divide them into twelve piles. Place oil on the wok and heat it (375 degrees F). Once hot, fry the first batch for a min till slightly browned.
Transfer onto paper towel(s) to drain excess grease. Do the same to remaining zucchini. Discard the garlic from the dressing and add zucchini; toss gently. Place inside the refrigerator for overnight.
>> Fried Zucchini Salad Recipe
Sweet Fried Zucchini Flowers Recipe
Ingredients:
8-12 pcs flowers of zucchini (male)
Flour
Bread crumbs (dry)
Olive oil (light)
Rhum
Liqueur (Alchermes)
Sugar (Caster)
5 pcs of yolks of eggs
5 Tbsps of sugar
1/2 liter or 3/4-pint of milk
5 Tbsps of flour
Zest of half a lemon
Instructions:
First, prepare custard. Beat yolks, flour and yolks together. Meanwhile, bring milk into a boil w/ lemon zest, reduce heat then add yolk mixture slowly, constantly stirring.
Cook about 10 mins, continuously stirring so base won’t stick. Take out of heat; set it aside to cool,
Afterwards, wash flowers then dry. Take out pistules and fill every flower w/ a Tbsp custard. Squeeze petals gently together above filling. Dust flowers w/ flour, dip in well-beaten egg, then w/ breadcrumbs.
Deep-fry flowers in oil ’til golden. Then, drain onto paper towels. Sprinkle flowers w/ Alchermes and rhum. Shake sugar (Caster) onto stuffed flowers then serve immediately
>> Sweet Fried Zucchini Flowers Recipe