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!
1 tube crescent rolls
1 medium onion, sliced into rings
4 cups sliced zucchini
1/4 cup butter
bacon bits (optional)**
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
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.