- 1/2 cup corn bread/muffin mix
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 eggs
- 1/2 cup half-and-half cream
- 1 tablespoon canola oil
- 1 cup sliced zucchini
- In a small bowl, combine the muffin mix, Parmesan cheese, salt and pepper. Stir in the eggs, cream and oil until blended. Fold in zucchini.
- Pour into a 7-in. pie plate coated with cooking spray. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 3 servings.
Reviews forFluffy Zucchini Quiche
"Made this today, and changed a few things, I used egg beaters with chives added, in the interest of lowering the cholesterol, used finely grated zucchini,squeezed dry, that didn't need pre- cookingOmitted the oil, thus lowering the calorie count, and used low fat cheddar instead of the parmesan, if you use regular half and half instead of the fat free, you don't need the oil,I sprayed the 9inch pie plate with butter Pam, and sprinkled it with corn flake crumbs for a little crunch, hardly any added calories there, it was moist creamy and very delicious, I will absolutley make this again, perhaps using summer squash or broccoli, so quick easy, and delish....."
"this is similar to a recipe that my mom gave me many years ago. In that, it called for bisquick in the same amount as the corn muffin mix. I have always enjoyed it and always get good reviews. In the recipes I use, I have shredded, grated, or finely chopped the zucchini, which cooked faster and may allow you to eliminate the cooking of the zucchini. My recipe also called for a small amount of minced or finely chopped onion. I often make this in the summer, topping it with thinly sliced fresh garden tomatoes, spinkled with oregano and topped with shredded cheese. Pop it back in the oven about 5 mins. or until the cheese melts. Can be a side dish or a light main dish. Yummy."
"This recipe has become one of my standards! I do find that it bakes better if I've steamed the zucchini first. And it's a great way to use leftover cooked zucchini. I use whatever amount of zucchini I have, which is usually way more than the recipe calls for, and I also add more parm. I bake it in a regular size pie dish and it always comes out perfect. I've used low-fat half and half and evaporated milk, whatever I have, and it's always good!"
"This recipe has become one of my standards! I do find that I like to steam the zucchini first or use leftover cooked zucchini. Also, I add more parm that the recipe calls for."
"I made this in individual casserole dishes, which worked perfectly and took about 5 minutes off the baking time. I added fresh thyme which seemed to work well with the zucchini. I made one batch thinking that I would be the only one eating it, but my kids asked for some and loved it! I also used yellow zucchini which looked pretty in this dish"
"It was good, but mostly all I tasted was the corn bread mix. More of a corn pudding with the zucchini mostly hidden."
"I had high hopes for this recipe because the muffin mix sounded good. It wasn't. Somewhat overpowered the quiche in taste."
"The only change I made was to use the fat free half & half. Otherwise it was very good."