If you have ever planted a vegetable garden that included zucchini then chances are you have ended up with so many zucchini you didn’t know what to do with them all. Here is a great recipe that helps to put some of that surplus zucchini to good use.
Gluten free/dairy free zucchini mini Quiche
Ingredients
3 cups shredded zucchini (can even use the club size zucchini as long as the skin is still tender)
1 large onion shredded
5 eggs
2 tsp dried parsley
1 tsp salt
1 cup all-purpose gluten-free flour
1 tsp baking powder
Pinch ground black pepper
Paprika for garnish
Mix all of the above ingredients and fill greased muffin tins 3/4 full. Bake at 350F for 20 minutes or until cooked.
For those of you not on a gluten-free/dairy free diet you can replace the gf flour with 1 cup all-purpose flour and add 1/2 cup grated parmesan cheese, 1/2 cup reduced fat feta cheese and 1 cup of shredded mozzarella cheese.
katiefurlong's Blog 