Crustless zucchini quiche

 

This is one of my family’s favorite dinners. Mine too, because it’s super simple and uses zucchini that I always have a ton of this time of year. This version uses two types of nondairy cheese (Parmesan and Cheddar,) but it would be just as good with nutritional yeast and adding some garlic salt if you don’t like cheese substitutes. 

Crustless Zucchini quiche 

Ingredients 

1Tbsp vegetable oil

1 large onion, finely chopped

1/3 cup vegetable oil

1/2 cup grated nondairy Parmesan cheese (I used Follow Your Heart)

4 large eggs, beaten

1 tablespoon minced fresh parsley

3 cups grated zucchini

1 cup biscuit/baking mix

1 cup shredded cheddar cheese (I used Follow your Heart)

Directions

Cook onion in the tablespoon of vegetable oil and then let cool. 

In a bowl, combine the first five ingredients. 

Stir in the zucchini, biscuit mix and cheese.

 Pour into a greased 9-in. pie plates. 

Bake at 350° for 35 minutes or until golden brown.

At different times I’ve changed the cheese in this and used Daiya pepper jack, which is also very good. It works with yellow squash as well. I serve this with a side salad, so it’s great way to get a lot of veggies in. It’s also wonderful reheated for a quick breakfast. It’s really versatile and definitely worth a try the way it’s written, then add in/omit what you and your family would like!