Monday, August 27, 2012

Mini Parmesan Dill Zucchini Quiche

what are we going to do with this
GIANT zucchini from our garden?

no worries, Mama, I got this....

mmmm... delicious!

Thanks for your help, Peanut.  I think we should eat it, too!  Here is my version of a WW recipe for mini parmesan dill zucchini quiche. (1 point per quiche)

Mini Parmesan Dill Zucchini Quiche


-cooking spray
-1 large zucchini (or 2 small, about 2 cups), finely chopped
-1 large onion, finely chopped
-3/4 c. shredded parmesan cheese (~2 oz)
-1/2 c. non-fat or reduced fat feta cheese
-1 clove garlic, minced
-6 large eggs
-1/2 c. flour
-2T. dill weed, dried or fresh
-3 T. olive oil
-2 t. baking powder
-1/2 t. paprika


1.  Preheat oven to 375 degrees.  Coat two 24-hole mini muffin pans with cooking spray (or use one pan and cook in two batches).  Chop zucchini and onions.

2.  Combine all ingredients except paprika in a large bowl;  spoon about 1 heaping tablespoon into each prepared hole, making sure to stir mixture after filling each one.

3.  Sprinkle with paprika, bake until bottoms are golden brown and quiche are cooked through, about 15 minutes.  Remove pans from oven and let cool a few minutes, then remove quiche to wire rack and cool more.  Yields 1 quiche per serving, 1 WW point each!

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