Crustless Zucchini and Cheese Quiche | Low-Carb Breakfast or Dinner
Channel: True Table
Date: 27/01/2024

If you are trying to find a low-carb, vegetarian, and wholesome meal that's easy and uncomplicated, this crustless zucchini recipe is for you. This delightful dish embraces simplicity with just a handful of ingredients, letting the flavors shine without unnecessary fuss. The absence of a traditional crust makes it an ideal choice for a low-carb meal.

Chapters:
0:00 Video Intro
0:15 The Ingredients
0:26 Mix the Veggies  
0:50 Bake the Veggies 
1:02 Mix Eggs and Cheese
1:30 Mix Everything 
1:45 Build the Quiche
2:05 Back to the Oven 
2:15 Serve 
2:25 Nutrition Facts

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VERSION EN ESPAÑOL: https://myzenfox.com/blogs/true-table/crustless-zucchini-and-cheese-quiche
Find the full recipe in our Blog: https://myzenfox.com/blogs/true-table/crustless-zucchini-and-cheese-quiche
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Music: Omission by Huma-Huma
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Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Servings: 4

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Ingredients:
2 zucchinis, sliced (15 to 17 oz)
½ red onion, chopped (5 oz)
2 big garlic cloves, minced (0.50 oz)
2 oz parmesan cheese, grated (50 - 60 gr)
6 oz mozzarella cheese, sliced (190 - 200 gr)
3 eggs
1 tbsp olive oil
¼ + ⅛ salt
Black pepper, to taste

Preparation:
-Preheat the oven to 400°F (200°C).
-Slice the zucchini into medium-thin slices. You want them to be thick enough so they don't break, but not too thick so they cook properly.
-Chop the red onion and mince the garlic.
-In a large bowl, combine the sliced zucchini, chopped red onion, minced garlic, 1 tablespoon of olive oil, ¼ teaspoon of salt, and black pepper to taste. Mix everything together until the zucchini is well coated with the oil and seasoning.
-Line a baking tray with parchment paper and spread the zucchini mixture. It's okay if they overlap a bit; they will cook fine.
-Bake the zucchini in the preheated oven for 15 minutes.
-While the zucchini is baking, lightly beat the eggs in another bowl and add the ⅛ teaspoon of salt, and pepper to taste. Mix until well combined and then add the grated parmesan cheese. Mix with a spoon, be careful not to overmix.
-Line a baking dish (square or round) with parchment paper. An 8 x 8-inch dish or similar size should work.
-After the initial 15 minutes of baking, remove the zucchini from the oven and let them cool for at least 5 minutes. We want to prevent the hot zucchini from prematurely cooking the eggs.
-Add the cooled zucchini to the bowl with the eggs and cheese mixture. Gently combine the ingredients.
-Spread half of this mixture evenly in the prepared baking dish.
-Add a layer of sliced mozzarella cheese on top.
-Finish by adding the remaining zucchini and egg-cheese mixture, smoothing the top with a spoon.
-Bake for an additional 20 minutes, or until the top is golden brown. If it's not golden, you can broil it for 5-10 minutes, but watch it closely to avoid burning.
-Once it's done, remove it from the oven and let it cool slightly before serving.