Soups ~ Main Dishes ~ Side Dishes


Smoked Turkey and Zucchini Quiche

  • 1 medium onion, finely chopped
  • 2 green onions, sliced
  • 1 ½ tablespoons butter
  • 4 eggs, beaten
  • ½ cup canola oil
  • 1 cup Bisquick
  • 3 cups zucchini grated in a food processor
  • ½ cup grated Parmesan cheese
  • ½ cup grated Swiss cheese plus extra to sprinkle over the top of the quiche
  • ¾ cup chopped smoked turkey or ham
  • ½ tsp dried basil

Preheat oven to 350 degrees.

In a medium saucepan sauté the onions and shallots with the butter for 10-12 minutes until the onions are soft.

Mix eggs, oil and Bisquick until smooth in a large mixing bowl.  Add the sautéed onions, shallots, zucchini, Parmesan cheese, Gruyere, smoked turkey and dried basil.  Pour into a greased 10-inch pie plate.  Sprinkle the extra Gruyere over the top.

Bake for 45 minutes until the eggs are set and the top is a golden brown.  You can serve the quiche warm or at room temperature.



2 tablespoons olive oil

2 cloves garlic, crushed and minced

1 large onion, quartered and thinly sliced

1 small eggplant, cubed

2 green bell peppers, coarsely chopped

4 large tomatoes, coarsely chopped,

or 2 cans (14.5 ounces each) diced tomatoes

3 to 4 small zucchini, cut into 1/4-inch slices

1 teaspoon dried leaf basil

(or ¼ cup sliced fresh basil)

1/2 teaspoon dried leaf oregano

1/4 teaspoon dried leaf thyme

2 tablespoons chopped fresh parsley

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.

Serve over rice or pasta and sprinkle with parmesan cheese.            

 Serves 4.

MINESTRONE SOUP                             

1 c. onion, chopped

4-5 cloves garlic

1 ½ c. garbanzo beans

1 c. sliced celery

1 c. sliced zucchini

2 tsp. salt

2 c. tomato puree/sauce

1 tsp. basil

½ c. parsley

1 c. fresh chopped tomatoes,    

2 c. fresh or frozen green beans 

1 c. sliced carrots

1 c. chopped green pepper

1 tsp. oregano 

¼ tsp. pepper

3 ½ c. bean stock or veg stock         

Sauté onion and garlic in large stock/soup pan.  Add celery, green pepper carrots and sauté a few more minutes.  Add garbanzo beans, green beans, tomatoes, puree, zucchini, herbs, spices and stock.  Cook for 20 minutes and add ½ c. dry pasta and cook until pasta is tender.  

Recipe Note: I sometimes add cooked Italian sausage and top the soup with basil pesto and grated parmesan cheese.

Spinach Vegetable Quiche

(for photo and menu, click here)

¾ c. chopped green pepper

¾ c. chopped onion

¾ c. chopped celery

¾ c. chopped mushrooms

2 c. sliced zucchini

1 ½ t. minced garlic

3 T. olive oil

7 eggs

1- 8oz. pkg of cream cheese, cubed or 4 oz. feta cheese

1 t. salt

¼ t. pepper

1 T. dried basil or ¼ c. fresh basil leaves minced

3 c. grated cheddar cheese or a Italian mix

2 – 10oz. pkg of frozen chopped spinach, thawed and squeezed dry

1 ½ c. grated parmesan cheese

Pie crusts 

Sauté green peppers, onion, celery, mushrooms, zucchini in hot olive oil.  Add garlic at the very end.  Let mixture cool.  Add 7 eggs and spinach and mix together.  Add cheeses, salt and pepper, and basil.  Pour into 2 pie crusts and bake about 50 minutes to 1 hour (or until set) at 350 degrees.  Cool 10 minutes and then slice.  This quiche keeps well in the fridge and reheats well in the microwave.


Dinner in a Bag

1 medium onion

2 cloves garlic

2 eggplants

2 medium zucchini

1 green pepper

6 Roma tomatoes

Fresh basil

2 cucumbers

Fresh dill


Roasted Ratatouille

 Serves 4

¼ c. olive oil

1 medium onion, chopped into large chunks

2 cloves garlic, whole

2 eggplants, cut into 1 inch cubes

2 medium zucchini, cut into 1 – inch cubes

Coarse salt and pepper

1 green pepper, ribs and seeds removed and cut into 1 – inch cubes

6 Roma tomatoes, cut into 1 inch cubes

¼ c. fresh basil

 Heat oven to 450 degrees.  Toss onions, garlic, eggplants, zucchini, green pepper and tomatoes with olive oil and sprinkle with salt and pepper.  Spread out on a large baking pan.  Roast for 25-35 minutes.  Place into a bowl and stir in shopped fresh basil.  Serve on top of rice or pasta and sprinkle with parmesan cheese.

 Cucumber Salad

 2 cucumbers, thinly sliced

2 T. fresh dill, cut

2 T. mayonnaise

2 T. sour cream

1 T. olive oil

1 T. lemon juice

 Combine dill, mayonnaise, sour cream, olive oil, lemon juice, salt and pepper (or lemon pepper)  in a bowl and combine.  Add sliced cucumbers and serve.

Zucchini Cornbread Casserole

4 c. shredded zucchini

1 onion, chopped

2 eggs, beaten

1 (8.5 oz.) package dry corn muffin mix

½ t. salt

¼ t. ground pepper

8 oz. cheddar cheese, shredded

Preheat oven to 350 degrees.  Grease a 2 quart casserole dish.  In a large bowl mix together zucchini, onion, eggs, muffin mix, salt and pepper.  Stir in 4 oz. of cheese.  Spread mixture into a greased 2 quart casserole dish; top with remaining 4 oz. of cheese.

 Bake in preheated oven for 60 minutes.


                                          Zucchini Squares
Mix together:
    1/2 Cup vegetable oil and
    4 eggs
    1 Cup Bisquick
    1/2 Cup grated Parmesan cheese
    1/4 teaspoon oregano or Italian Seasoning
    salt & pepper to taste
Then add:
    3 Cups thinly sliced zucchini
    1 small onion, chopped (optional)
Spray a 9x13 pan with cooking spray.  Pour mix in pan and spread zucchini out evenly.
Bake at 350 for 45 minutes.  Makes about 24 squares.


Better than Mac n’ cheese Squash Casserole

 3 c. summer squash diced (yellow squash, zucchini, or patty pan)

4 T. butter

¼ t. salt

Dash of pepper

½ c. milk

3 beaten eggs

1 c. chopped onion

1 c. grated cheese (save a bit for the top)

1 sleeve of Ritz or other crackers, crushed

 Cook squash covered in small amount of water about 10 minutes.  Drain squash and add butter.  As soon as butter melts, add salt and pepper, milk, beaten eggs, onion, cheese and crackers.  Pour into buttered 8 x 8 inch pan or casserole dish.  Bake at 375 degrees for 40 minutes.   This can be cut in serving size pieces if allowed to cool for a few minutes after baking.





½  c. butter or margarine

½  c.  oil

½ c. buttermilk

1 3/4 c. sugar

2 large eggs

1 tsp. vanilla

1 tsp. baking soda

½ t. baking powder

½ tsp. salt

5 T. cocoa or carob

2 ½ c.  flour 

½ tsp. cinnamon

2 c. finely grated zuchini 

½  c. chocolate chips 

½  c. chopped nuts   

Blend together butter, oil. sugar, eggs, vanilla, baking soda, salt, cocoa, flour and cinnamon until well blended.  Fold in grated zucchini.  Put into a greased oblong cake pan, 13 x 9", and sprinkle with chocolate chips and nuts. 

Bake @ 350 degrees for about 30-35 minutes.

Abundance of zucchini?  Try shredding and freezing it in recipe-ready portions.  Simply thaw and strain it before mixing it into the batter. 

ZUCCHINI CAKE                                  

Cake: 3 large eggs, beaten     1 c.  vegetable oil

2 c. sugar                               2 tsp. vanilla

2 c.  flour                                 3 tsp. cinnamon

2 tsp. baking soda                1 tsp. salt

½ tsp. baking powder           2 c. finely grated, peeled zucchini   


Glaze: ½ c. powdered sugar 2 T. milk        Combine eggs, oil, sugar, and vanilla; mix well.  Combine flour, cinnamon, soda, salt, baking powder; add to oil mixture and mix well.  Stir in grated zucchini.  Pour batter into a greased and floured 10 inch bundt pan.  Bake at 350 degrees for 55-60 minutes.  Allow to cook 20 minutes before removing from pan.    Glaze:  Mix together powdered sugar and milk and spoon glaze over cake.