Our family loves this recipe, and it helps use up zucchini from the garden. Toward the end of the gardening season I grate and freeze a few ziplock bags of zucchini to use in the late fall or winter.
Zucchini Spinach Quiche
1C flour
2 tsp. baking powder
1 tsp. salt
(or omit above, and substitute one cup bisquick)
3 eggs
1/4 C oil
1C frozen chopped spinach (defrost)
2C grated zucchini
1 small onion, finely chopped and sauteed
1/4 C parmesan
2C shredded cheddar cheese
A dash of Johnny's Seasoning Salt, a pinch of dry basil or oregano
Mix, bake in a greased 9" pie dish at 350 until lightly golden brown on top,
or center is cooked (test with toothpick or knife) 25-30 min.
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