OK so I didn’t have enough tomatoes to make this as written. I sort of ate the handful of ripe cherry tomatoes that I had picked for this recipe. Oops. So I added some chopped kale. That’s the nice thing about Simply in Season. They actually give you permission to make substitutions! An added bonus of that feature in this book is that after a year, I’m finally getting the hang of usual substitutions, and carrying that knowledge over to other recipes.
Oh, and an update on the Baking Mix – for those who try to avoid vegetable oil – I have some palm oil “shortening” on order and I hope to review that very soon!
FOR PRINTABLE VERSION CLICK HERE: Crustless Zucchini Tomato Quiche
2 cups zucchini (chopped)
1 cup tomatoes (chopped)
1/2 cup onion (chopped)
1/3 cup Parmesan cheese (grated)
1 1/2 cups milk
3/4 cup baking mix
1/2 tsp salt
1/4 tsp pepper
1. Place zucchini through cheese in a pie pan or casserole dish.
2. Beat remaining ingredients in a blender until smooth. Pour over vegetables. Bake in preheated oven at 400F until knife inserted in center comes out clean, about 30 minutes. Let stand a few minutes before serving.
The Verdict: I loved it. I had forgotten to put the cheese in the bottom so I sprinkled it on top. Turned out just fine. DH ate almost the whole thing – which was probably more due to the fact that he had just cycled for two hours, but he did say he liked it.
Serving size: 1/6 of a recipe (6.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (40%) 68.82
% Daily Value
Total Fat 7.74g 12%
Saturated Fat 3.13g 16%
Cholesterol 115.82mg 39%
Sodium 536.35mg 22%
Potassium 356.4mg 10%
Total Carbohydrates 16.63g 6%
Fiber 1.38g 6%
Protein 9.42g 19%
Can substitute other vegetables.
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