Be Cool- Zucchini “Quiche”

Zucchini “Quiche”

I got this recipe from Pat Hartmann and decided to try it out. Ended up making 2 batches in as many days. Thanks, Pat. It’s not really a quiche but whatever you call it it is tasty and easy. It bakes for only 25 minutes and then can be cooled down, cut into squares and served cold or at room temp. It was a big hit with my company yesterday. One of my friends said she had an aunt that used to make it years ago but thew recipe was lost. she said my version was a little “cheesier.” I must admit I added a little more cheese than the recipe called for. Here is the recipe as Pat sent it to me.

Pat Wrote:

Zucchini Quiche

(This is not really a quiche in the traditional sense.  The recipe was originally given to me by my friend Vera DiCianno’s mom, who came to Cleveland from Italy in the 1960s.  It makes a nice brunch or luncheon dish, or appetizer for a baby/wedding shower.  I have tweaked it a bit over the years.)


3 to 3 ½ cups grated zucchini

1 cup Bisquick

½ cup chopped onion

½ grated Parmesan or Romano cheese

2 Tbsp. chopped parsley

½ tsp. salt

¼ tsp. pepper

¼ tsp. garlic powder, or 1 clove of garlic, crushed or minced

½ cup vegetable oil

4 eggs,  beaten

Combine all ingredients in a large bowl.   Put into a greased 9” x 13” pan, and spread out the mixture evenly.    Bake at 350º for 25-30 minutes.   Let cool for a bit before cutting.

To serve, you can cut into squares, but I like to cut them into sort of “ladyfinger” sizes  and people really like that.  This keeps pretty well too; you could make the whole thing ahead of time and then bring to room temp or even serve warm.  Very flexible.

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