Zucchini Quiche...yummy!

You won't believe it but we managed to eat ALL the zucchini we took from Dad's garden last week. We've feasted on Zucchini Bread, Zucchini Cookies, Zucchini ENCHILADAS, Zucchini Quiche (recipe above) and last but not least, Zucchini COBBLER. Yes. You read that right. Zucchini cobbler...DELICIOUS! And guess what's really awesome about zucchini cobbler?? It's LOTS easier to peel two big zucchinis than it is to peel a bucket load of apples. Especially if you get Michael to do the peeling.

I also posted the Zucchini Cobbler recipe but there's no picture 'cuz we ate it tooo fast to photograph. 

Vegetable and Quiche arrangement by Kimberly
Photoshop courtesy of Carolyn

Zucchini Quiche

1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced

Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.

Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.

Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Zucchini Cobbler

8 cups peeled, chopped zucchini
2/3 cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

4 cups all-purpose flour
2 cups white sugar
1-1/2 cups butter, chilled

1 teaspoon ground cinnamon

In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.

Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.

Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.