Zucchini Quiche

During the summer months, my garden is my absolute pride and joy! I run out to check on it first thing after waking up in the morning.  And then drag Zach out to it first thing when he gets home so he can see our progress!

Last summer was our first garden and was pretty much an experiment. We didn’t know what kind of luck we would have with all of the deer and rabbits. And so we stuck to the basics. Only beans, peppers, carrots, and onions. We were able to ward off the deer and rabbits and ended up with a mighty fine crop! So this year we decided to expand a little and added cucumbers, zucchini, tomatoes and lettuce. But unfortunately the rabbits got the best of us. About the only thing that has produced for us so far is the cucumbers. Somebody must have told those pesty rabbits that cucumbers are my least favorite vegetable.

I think I was most devastated about not having any zucchini or beans this year. I had so many plans for those two veggies. Recipes bookmarked left and right that I was dieing to try. Thank goodness for farmers markets 🙂

This zucchini quiche was the first one on the list! It is a recipe from Zach’s aunt who is one heck of a good cook!

One thing about zucchini is that it doesn’t have a ton of flavor. But it is adds the perfect amount of crunch and substance to the dish. The onion and garlic salt definitely carry the flavor. And then there is the crescent roll crust that takes it all home!

Zucchini Quiche

1 tube crescent rolls

1 medium onion, sliced into rings

4 cups sliced zucchini

1/4 cup butter

bacon bits (optional)**

3 eggs

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

pepper

garlic salt

Press the crescent rolls into a greased pie pan. Saute zucchini and onion in the butter. Pour into the pie pan. Beat the eggs and pour over the zucchini. Cover with shredded cheeses. Sprinkle the top with pepper and garlic salt.

**I sprinkled the bacon bits on Zach’s half of the quiche so I could keep my half meat free. But the bacon bits can be added to the eggs so they are incorporated into the entire dish.

Veggie Loaded Pasta Salad

This salad was chock full of veggies! Broccoli, carrots, peppers, tomatoes, beans, and cucumbers! But really, feel free to add any veggie your little heart desires. Adding or subtracting from this combo! Or whatever happens to be in the bottom drawer of your refrigerator!

And then for the utterly amazing dressing! Not the typical italian or ranch dressing! It’s a tangy but yet sweet apple cider vinegar and olive oil combo! The recipe makes a very large batch of dressing and so I highly recommend cutting it in half. Otherwise your veggies will be swimming in it like mine were!

Veggie Loaded Pasta Salad

1 pound pasta noodles (I used penne)

1 thinly sliced cucumber

1 medium red onion

4-5 roma tomatoes

1/2 cup shredded carrots

1/2 head broccoli

1 diced pepper

1 can white beans, drained and rinsed

Dressing:

1 1/2 cups apple cider vinegar

1 1/2 cups sugar

1 tablespoon dried parsley flakes

1 teaspoon pepper

1 teaspoon garlic salt

3/4 cup olive oil

1/2 teaspoon celery seed

Cook pasta according to package instructions (I recommend leaving them a little on the under cooked side because they will soften a little more as they absorb the dressing.) Drain and place in a large mixing bowl.

While the pasta is cooking, prepare the dressing. In a medium sized sauce pan, combine all of the ingredients. Stir until the sugar is dissolved. Pour over noodles.

Slice and dice desired veggies. Mix into noodles and dressing. Season with salt and pepper if needed.