What To Do With All That Zucchini

There is a summer delima of what to do with all that zucchini...........It seems even with only one plant I never come up with enough dishes to serve these little (or sometimes big) delights.

Zucchini Tomato Side Dish

• 1 medium zucchini or crookneck, sliced
• 2-3 slices red onion
• 1/8 tsp salt
• 1 tsp olive oil
• 1 medium tomato cut into wedges
• 1 juiced tomato
• 1/8 tsp basil
• 1/8 tsp ground pepper
• Seasonings: hot pepper flakes, etc.
• 1 tbsp cooked bacon
• ½ cup shredded cheddar cheese

In a large skillet sauté the zucchini, onion and salt in oil until veggies are crisp tender. Gently stir in tomato and seasonings. Cook over medium heat for 2 minutes or until heated through. Sprinkle with cheddar cheese and bacon.

Squash, Bacon and Mozzarella Quiche

• 1 pie crust for 9 ½ inch pie plate
• Filling:
• 1 tbsp olive oil
• 2 cups sliced yellow squash
• 2 cups sliced zucchini
• ¼ cup chopped onion
• 1 tbsp chopped basil
• 1 cup milk
• ¾ tsp salt
• ¼ tsp pepper
• 4 slices bacon, cooked and crumbled
• 3 egg whites
• 3 eggs
• ½ cup diced bell pepper
• ¾ cup shredded mozzarella cheese

Prepare pie crust and bake in pie pan at 400º for 15 minutes. Cool. Reduce oven temperature to 350º

To prepare filling, heat a large skillet over medium heat, add oil to pan and swirl to coat. Add squash, zucchini, onion and basil as well as bell pepper. Sauté for 5 minutes or until the veggies are tender. Cool the squash mixture slightly. Combine the milk, salt, pepper, bacon, egg whites and eggs. Whisk together. Arrange the squash mixture evenly over the crust and sprinkle with the mozzarella cheese. Pour the egg mixture over the cheese. Bake at 350º for 45 minutes or until filling is set. Cool for about 15 minutes prior to serving. Serve with sliced tomatoes, cucumbers, and basil leaves that have been drizzled with balsamic vinegar and olive oil. May also be served with sliced fruit that has been layered with yogurt and topped with granola.