This time of year there is zucchini everywhere. This is the perfect change up. We double it for my family. It is perfect for Breakfast, Brunch, or dinner. You can also change it up by adding mushrooms and onions.
NOTE: If you use yellow zucchini the skin is tougher and must bee peeled. And you will want to remove the seeds.
3 cups Zucchini
4 oz Goat Cheese Crumbs
6 oz Cream Cheese
3/4 cup Whipping Cream
1 cfup Shredded Cheese
Preheat the oven to 400 degrees. Cut zucchini into bite-size pieces. Layer half of the zucchini in a 9×9 pan. Evenly cover with goat cheese and top with remaining zucchini.
In a mixing bowl cream together cream cheese, whipping cream and shredded cheese until the cream cheese is well incorporated. Add one egg at a time mixing well.
Poor egg mixture over zucchini. Bake for 30-45 minutes. Make sure the quiche is not completely cooked. It should not wiggle when you move the pan and a toothpick come out clean.
We found a recipe for Zucchini Boats that had chicken, nuts, mushrooms and onions bake in zucchini. It was a lot of work and the flavor was good, but as usual we wanted to improve on it. After a couple of tries we landed on the following recipe which has become a family favorite.
2 Boneless Skinless Chicken Breasts Cubed
2 T Olive Oil
2 cups Zucchini Cubed
2 cups Yellow or Crookneck Squash
1 cup Onions Diced
1 cup Mushrooms sliced
1 cup Cherry or Grape Tomatoes cut in half
1 cup Nuts (Walnuts, Pecans)
1-2 cup Crumbled Goat Cheese
In a large cast iron skillet. Grill cubed chicken over medium heat. Remove from a pan. Saute onions until caramelized. Remove from pan and add to chicken. Saute mushrooms. Return chicken and onions to the pan. Stir in zucchini and yellow squash and cook for 5 minutes. Add in nuts and tomatoes. Cook 2 – 3 minutes. Stir in 1 cup Goat Cheese just before serving. Sprinkle with additional Goat Cheese when serving. We enjoy it with Pita Bread.