FOOD FRIDAY - ZUCCHINI

“It's the 21st century. It's healthier for us, better for the environment and certainly kinder to be a vegetarian.” - Ingrid Newkirk

We have a couple of zucchini plants growing in our garden in amongst the rose bushes. They have been very happy and productive this year and we have been using the zucchini in all sorts of recipes, this one below being quite a tasty one, but also quite healthful.

Vegetarian Quiche Squares

Ingredients

1 tbsp olive oil

1 large onion, finely chopped

3 zucchini, grated and squeezed dry

1 tsp salt (or to taste)

Pepper to taste

3 large eggs

80 mL milk

3 carrots, peeled, grated and squeezed dry

150 g coarsely grated cheddar cheese

1 tbsp chopped dill (optional)

Method

Heat the oven to 190°C. Lightly coat a 20 cm square baking pan with non-stick cooking spray.

Heat oil in a large non-stick frying pan over medium heat. Add onion and sauté until softened, for about 3 minutes.

Stir in the zucchini and carrot. Increase heat to medium-high; sauté until zucchini is soft and the liquid has evaporated, for about 7 to 10 minutes. Stir in the salt and pepper. Remove from heat.

In a large bowl, beat eggs, milk and add the vegetable mixture, cheese and dill. Spread in prepared pan.
Bake until quiche is just set in the centre, about 45 minutes. Transfer to a wire rack and cool for at least 10 minutes before cutting. Serve warm or at room temperature.

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