Panko Zucchini Quiche

2
Elle Johnson

By
@Elle_Johnson

This is a dairy free, low fat, diabetic friendly recipe! Delicious and has fresh depth! Great summer dish.

Rating:

★★★★★ 1 vote

Serves:
6
Prep:
15 Min
Cook:
30 Min

Ingredients

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2
roma tomatos
8
baby bella mushrooms
2
bell peppers (red or green)
8
large eggs
1 bunch
basil, fresh
4
zucchini
1 Tbsp
italian blend spices
1 Tbsp
garlic, fresh
4 Tbsp
olive oil, extra virgin
1 tsp
black truffle oil (optional)
1
onions, vidalia, peeled
1 pinch
tumeric
1 Tbsp
white and/or black pepper
kosher salt to taste
1 c
panko bread crumbs
1
medium yellow potato

How to Make Panko Zucchini Quiche

Step-by-Step

  • 1Preheat Oven to 400f.

    Line a large baking dish (pyrex is amazing) with baking spray.
  • 2Cut Zucchini in halves, removing ends and then slice zucchini long ways into thin "sheets". Save the rest of the zucchini for more layers to come.

    Slice all other veggies into small cubes.
  • 3Brown the potato, onion, mushroom, basil and 1/2 the peppers in a skillet. After the veggies are browned, turn off heat and let sweat for 3 minutes.
  • 4Lay the browned veggies over the first layer of zucchini in your baking pan.
  • 5Whisk eggs and the rest of your peppers and all your delicious spices and garlic into a large bowl.

    Pour mixture over the second layer of zucchini in your baking dish.
  • 6Shake panko crumbs over the entire dish. Sprinkle additional salt, pepper and italian spices as desired (its okay, go nuts!).
  • 7Cover dish with foil ("shiny side down" I can hear my mom saying still....) and bake for 20 minutes. Uncover and continue for 10 minutes.

    Make 6 large servings.

    Tip for Kids: Cover with some ketchup like you would for meatloaf post bake to add a familiar flavor for the young ones.

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