It is 8:10 in the morning and I have just finished preparing two meals. Gone are the days when I would cook one meal at a time. Today, I approach cooking with the assembly line concept... mass production. I enjoy cooking more than cleaning up after, so the prospect of cleaning up only once for two meals is hard to resist. On the menu is Mrs. Colecchia's Zucchini Quiche. Named after my mom-in-law, she taught me this recipe long before my hubby proposed. And when I had mentioned to my then boyfriend that I was calling this dish Mrs. Colecchia's Zucchini Quiche, he said, "Hey, that's gonna be you some day!" It was my first indication that the thought of marrying me crossed his mind. This dish is special because my mom-in-law trusted me with it and my future hubby saw a future with me in it. :-) Below is the recipe as I received it. Since the first time I prepared it, I have made certain changes as I inevitably do with nearly every recipe that I test out in my kitchen. To this one, I added a dash of parsley, oregano and basil. I also cut by half the EVOO as well as the cheeses. And since I knew this morning that I am going to be lifting heavy weights later in the day, I added some pre-cooked organic chicken breast that not-so-surprisingly I found stored in my fridge just waiting for the opportunity to use it. Yet another strategy to support adequate and clean eating, I usually keep a stash of hard-boiled eggs, cooked ground turkey, beef, or chicken breast so I can easily incorporate good protein on days when I am planning to go hard at the gym.
Mrs. Colecchia’s Zucchini Quiche (The ORIGINAL RECIPE)
6 med zucchini, unpeeled but sliced
1 1/2 cu biscuit mix
4 eggs, beaten
1/2 cu grated cheese
8 oz mozzarella, sliced thinly
1/2 cu olive oil
salt and pepper, to taste
Pre-heat oven to 350 degrees.
Mix all ingredients in large bowl.
Bake in greased dish for 45 mins. (til top is golden brown).
Makes 6 servings. Enjoy!