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Sharyn's Zucchini Quiche
September 06, 2012

As we had an overly successful zucchini crop this year, I was excited to find this recipe! My husband likes very few vegetables and he will eat squash, so I'm always looking for tasty zucchini recipes. This is a very nice, easy recipe that uses quite a bit of zucchini. Easy clean up, too! (I was concerned the mixture would stick in the pie pan, but it came right out, cleanly.) I would have liked it to have been a little more set up on the interior - the moisture of the zucchini is probably a little bit of a variable - and of personal taste (I prefer egg dishes a little dryer.) I'll definitely be making this again, with the addition of a little more "baking mix", I think. Also, I doubled the "Italian Seasoning" and added additional garlic or it would have been extremely bland. There's a lot of potential here. I'm looking forward to experimenting with some additional ingredients. Aug 2017 -- We have another overwhelming zucchini crop, so I pulled this recipe up and tried it again with the changes above, which included an additional 3/4 C of Bisquick. I also squeezed as much liquid out of the shredded zucchini as possible. I browned, crumbled, and drained Italian sausage and used shredded mozzarella cheese along with doubling the seasonings. I greased 2 8" pie pans with olive oil and divided the mixture between them, baked for 35 minutes and they were PERFECT! We ate one and froze the other!

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