It’s summer time, and we all know what that means: it’s zucchini season! As an apartment dweller, I am only tangentially aware of the late July bumper crop that takes over everyone’s backyard gardens. But thanks to the awesome family members and friends who have their own gardens, I have not been left out of the summer squash bounty. On Sunday I was gifted a lovely, humongous zucchini and was immediately inspired for Monday’s dinner plans.
But what to do? I didn’t want to resort to my go-to squash recipes of rustic ratatouille or uber-healthy zoodles. I wanted something a little different and I also wanted to incorporate ingredients that I already had in my kitchen. I thought it would be fun to make something handheld that would feature shredded zuke (because for some reason, I just had a hankering to shred the entire dang thing – my biceps are thanking me today).
I ended up with an idea for mini quiches cooked up in a muffin tin. But after the aforementioned shredding exercise, I wasn’t really feeling the whole crust-making endeavor so I settled for crust-less quiches. You could certainly prepare these with crusts or incorporate bread crumbs into the mixture for a savory touch. I wanted to add toasted hemp hearts to mine but totally forgot about it until they were in the oven. Whoops!
Anyway, to prepare the crust-less zucchini quiche cups, you’re going to want to assemble the following ingredients:
You’ll need two cups for this recipe so depending on the size of your zuke, you may need one whole small squash or just part of a larger one.
I was planning on featuring the zucchini all on its lonesome but when I opened the refrigerator, a bag of mini peppers jumped off of the shelf and into my arms so I decided to include them. They added a lovely color to the final product and a delightful crunch that I would have otherwise missed.
The Supporting Cast
Toss into the veggie four eggs and a cup of shredded mozzarella cheese mix together. I used my hands for this part but you could probably just use a plain old spoon if you’re averse to dirty fingers.
I went pretty simple in spicing this dish – garlic salt, pepper, green Tabasco sauce, and a dash of paprika. Yum.
Once everything is nicely mixed, pour your concoction into a muffin tin. This mixture is relatively loose, so you’re going to want to fill the cups about two-thirds of the way full. It wasn’t until I pulled this out of the oven that I realized this reality. I got eight overflowing, kind of messy mini quiches from this recipe, but ideally you should get nine or ten.
Bake at 375 for 30-35 minutes, or until firm and slightly golden around the edges. Remove from oven and let cool before serving.
We enjoyed these as a light summer dinner, but they would certainly be excellent for breakfast or brunch. You could even cook up a batch, wrap tightly in plastic wrap and a Ziploc, and toss them into the freezer for quick, tasty breakfasts all week.
Crustless Zucchini Quiche Cups
2 cups zucchini (shredded)
1 cup mozzarella cheese (shredded)
1 cup diced pepper (optional)
1 tsp. garlic salt
1 tsp. pepper
1 tsp. paprika
10 sprinkles green Tabasco sauce
1) Preheat oven to 375 degrees.
2) Combine zucchini, pepper, egg, and cheese in mixing bowl. Mix to incorporate ingredients together. Add spices.
3) Use a ladle to fill 10 muffin cups with egg and zucchini mixture. Cook for 30-35 minutes or until golden brown around the edges.
4) Cool and serve.