The abundance of summer is back in our CSA boxes, with another season of zucchini upon us. You may remember the great zucchini challenge from last summer, where my husband and I went head to head to see who could make a better use of zucchini. Well, there was no competition this year (not yet, anyway), but I did make it a personal challenge to try and come up with more interesting ways to use our zucchini.
It’s been a few weeks since I made this recipe, so I can’t even remember what made me think to look for it, or how I searched for it, but I found a recipe for a quiche crust made with zucchini. The recipe also called for carrots; I didn’t have any carrots, but I did have beets, so I made the substitution – hence the bright pink in the photos.
This recipe used 2 whole cups of grated zucchini – fantastic! Now, you might ask, as I did initially, won’t that be a soggy crust? Zucchini is so full of moisture, it always makes the top of my pizza soupy unless I cook it first to release some of the moisture. Well, if you read the recipe at the link below you’ll see that you sprinkle the grated zucchini with salt and let it drain for awhile, and then squeeze out as much of the moisture as you can. It’s a bit of work, but well worth it, both for the meal and for using up the zucchini!
I highly recommend trying this recipe out. It also uses a minimal amount of flour, so those of you who are gluten free could probably substitute another flour for the wheat flour and still get great results. You can find the link for the recipe below the photos.
Sweet Leaf 