10 Servings
1 Hour, 25 Minutes
Allergens
Be brave and try this instead of the usual quiche. You will not be disappointed.
Grease a round Pyrex casserole dish with butter. Mix all ingredients together and press onto the bottom of dish. Bake at 350°F (180°C) for approximately 20 minutes or until it begins to get crusty.
Spread slightly cooled crust with mustard. (This can be done easily with a brush.)
Melt butter in a large skillet. Add zucchini and onion and sauté approximately 10 minutes until tender. You can cover the skillet part of the time.
Remove from flame and add parsley, seasonings, eggs, and cheese. Mix well. Adjust seasonings to taste.
Pour onto crust and bake at 375°F (190°C) for approximately 30 minutes or until knife inserted near center comes out clean.
Cool slightly, slice, and serve.
Tips:
Both rice and zucchini need to be seasoned well, as they are naturally bland.
Variations:
You can subsitute sesame seeds for the parsley.
Parmesan rice with zucchini filling What size dish is needed. Also should the zucchini cool a bit before adding the eggs? Also, the cheese in the crust, can it be regular grated cheese? Thanks!
Brynie says “Use Pyrex dish is approx 9-10″ round. Yes reg grated cheese as stated and no need to cool.”
Thanks a million! I am really enjoying Kosher.com. I am always looking for interesting recipes in general (you could say I’m a cookbook “junkie”), but also gluten free for the several members of my family. I made the broccoli mushroom lasagna for Shavuot and I used gluten free noodles (corn based) and it was a big hit! Again thanks!
Esther Leah, it’s feedback like yours that fuels us!!!