What I Made: Summer Veggie Quiche

Quiche is one of my favorite things to make.  The technique is always easy, the results are always good, and it makes for great leftovers for brunch or for an actual meal!  This recipe is even better, because it combines 3 of the items from my basket this week: zucchini, tomatoes, and onions.  Read on for the recipe.

Chop up the zucchini, tomatoes, and onion and add to a greased pie dish or casserole.  I recommend the latter, since this will be a FULL pie dish.  I used half peeled zucchini and half not because of what I had on hand, but it’s up to you.  Sprinkle over the top with parmesan cheese.

Buzz baking mix, milk, eggs, and pepper in a blender for about 15 seconds.  I used this as my opportunity to break out my unused stick blender, and it worked great! Pour this over the veggies.

Bake in a 400 F over for 30 minutes, or until an inserted knife comes out clean.


I couldn’t even wait to take a photo before I ate a slice!


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What I Made: Stuffed Eight Ball Zucchini

While I do appreciate cooking one dish and having leftovers to last the whole week, there’s something to be said about a singe-serve recipe. I especially like being able to try out a new recipe in a limited portion. When there’s no way to know what might come back in the CSA box from week to week, it leaves me more chances to try different ways of using an ingredient.

Of course, I’ve had zucchini plenty of different ways, but I’d never had the eight ball zucchini variety. It’s a round zucchini (thus the name) with smooth dark green skin. According to my quick internet browsing, one of the recommended ways of preparing eight ball zucchini was by stuffing it and this recipe makes it easy to see why!  The flesh is smooth and soft and the round veggie makes the perfect serving vessel.  This is stuffed with tomato sauce, goat cheese and topped with an egg.  Read on for the recipe.


The eight ball zucchini in all its rotund glory.

Cut the top off the zucchini and scoop out, reserving the insides for the filling.  I found this plenty easy with a spoon, but it is a little tough to make sure the remaining zucchini shell is close to a uniform thickness. StuffZucch2

Chop up the zucchini and add it to a pan to heat. Meanwhile, rub the zucchini shell with olive oil, season with salt and pepper, and bake for 15 minutes in a 375 degree over.

My tomato sauce was pretty plain, so I added some basil and onion to help out the seasonings.


Add 2 tablespoons of sauce (I went overboard!) and let it cook down about 15 minutes.


This is more or less what the cooked version of the filling looks like.  Hopefully, yours is a little less runny than mine was!StuffZucch6

When the zucchini shell is easily pierced by a fork, it’s ready for stuffing.  Check multiple sides if you’re like me and didn’t scrape an even 1/4 inch all the way around.  Add the tomato sauce and zucchini filling.

Then add the goat cheese.


This was my attempt at topping with the egg. As you can see, I was not so successful.  The zucchini was cut unevenly at the top and also stuffed too full, so the egg slid right off!StuffZucch9

Finally got the egg on, however, most of the white ended up in the pan.  At that point, I was hungry, and it was good enough, so off to the oven it went for another 15 minutes to let the egg set.StuffZucch10

The finished product!  The egg was strangely cooked on top but the yolk was still runny underneath.  I had trouble telling when the white was set since the cheese bubbled underneath, making the egg white appear runny.  I might suggest either checking often for doneness to not overcook the yolk, or tenting your pan with foil for this last step. Should the egg have been farther down in the overfilled zucchini? I’m not sure what went wrong here.  If you try this, let me know if it worked for you!StuffZucch11


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What I Made: Cheesy Chard Casserole

In this journey through produce, I have learned one thing for sure:  if a recipe has cheese in it, I’m going to LOVE IT.  This recipe is another from the Simply in Season cookbook.  In fact, it was on the page directly across from the kale recipe I just posted.  

Chard casserole

Clearly, I need a food stylist. I would have taken a picture of the full dish, but I was just too hungry!

This made great leftovers as all the flavors had time to combine.


1 lb swiss chard (chopped, stems boiled 8 minutes, add leaves and cooked 5 more minutes)
4 eggs, beaten
1 cup milk
1 cup Swiss cheese (I used an Italian blend I had on hand)
1 cup bread, cut into cubes (I used leftover Ciabatta)
1/2 cup green onions
1/4 cup Parmesan cheese

Mix all the ingredients together, pour into a greased 8″x8″ baking dish, and cook 25-30 minutes at 375°.