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Zucchini Quiche

Name: Zucchini Quiche
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 1 pound zucchini, thinly sliced; 2 tablespoons butter; 1 pie shell (9 inches), baked; 1-1/2 cups shredded mozzarella cheese; 1 cup ricotta cheese; 1/2 cup half-and-half cream; 3 large eggs, lightly beaten; 3/4 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon garlic powder; Dash pepper; Paprika

I make this recipe for almost any occasion—it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer, all for this quiche! —Dorothy Collins, Winnsboro, Texas

Ingredients

1 pound zucchini, thinly sliced
2 tablespoons butter
1 pie shell (9 inches), baked
1-1/2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup half-and-half cream
3 large eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
Paprika

Directions

Preheat oven to 350°. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
In a large bowl, combine the ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika.
Bake for 45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts

1 piece: 306 calories, 21g fat (11g saturated fat), 129mg cholesterol, 499mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 12g protein.

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