Ingredients

2 medium zucchini
2 eggs
2 tablespoons dehydrated minced onion
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces room-temperature cream cheese
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
1/4 cup butter
3/4 cup Panko bread crumbs

Directions

 

Preheat the oven to 350°F. Place a clean kitchen towel on the counter. Grate the zucchini with a box grater into the center of the towel. Wrap the towel up around the zucchini and ring out the towel, over the sink, to release excess water. In a medium bowl, combine the eggs, onion, garlic powder, salt and pepper. Stir in the zucchini and the three cheeses. Transfer zucchini mixture to a medium-sized (approximately 8-by-8-inch) baking dish. Heat the butter in a small, microwave-safe bowl. Stir in the breadcrumbs. Spoon bread crumbs over top of zucchini. Bake for 20 to 25 minutes or until hot and bubbly.

 

Ingredients

1 1/4 cups all-purpose flour
10 tablespoons cold butter, cut into cubes
1/2 teaspoon kosher salt
4 to 6 tablespoons cold water

Directions

To make the crust in a food processor, place flour, butter and salt into the bowl of the food processor and pulse until it resembles coarse crumbs; while pulsing add water, and pulse just until the dough comes together. To make the crust by hand, combine flour and salt in a large bowl. Use a pastry cutter to cut the butter into the flour to form coarse crumbs. Stir in water until the dough comes together. Wrap dough in plastic and chill for at least 20 minutes before rolling out. Or, wrap well and freeze until using.

Ingredients

10 grape or cherry tomatoes, halved
1/4 zucchini, sliced into very thin rounds
1 1/2 teaspoons salt
8 ounces bacon
1 small red onion, very thinly sliced
4 eggs
2 cups heavy cream
1/2 teaspoon black pepper
1 refrigerated pie crust
1 cup shredded mozzarella cheese

Directions

Place the tomatoes and zucchini on paper towel-lined plates. Sprinkle liberally with salt. Flip the tomatoes so they are cut-side down on the paper towel. Allow them to stand for at least 20 minutes to give off excess water. Meanwhile, fry the bacon in a large skillet until crisp; drain, cool and chop into small pieces. Retain about 1 tablespoon of the bacon grease in the skillet. Add the sliced onions and cook over medium until onions are tender. Season with a pinch of salt and set aside. In a medium bowl, whisk together the eggs, cream, 1/2 teaspoon of salt and pepper. Roll out the pie crust and place it into a pie pan; trim excess dough and crimp the edge. Place a sheet of parchment into the crust and fill the crust with beans or pie weights. Bake the crust in an oven preheated to 350°F for 25 minutes. Remove from oven. Remove the parchment and weights. Sprinkle the cheese into the bottom of the crust. Layer in the bacon, onions, zucchini and tomatoes. Pour the egg mixture over top, filling it just below the top of the crust. Bake for 35 to 40 minutes or until the eggs are set. Remove quiche from oven and allow to stand 10 minutes before serving. Tip: use any extra egg mixture and quiche fillings to make crustless quiche (also a great low-carb option!); just place into a greased, oven-safe dish and bake until the center is firm.

Ingredients

1 eggplant (unpeeled), chopped into 1/2-inch pieces
1 red bell pepper, seeds removed, diced
1 yellow bell pepper, seeds removed, diced
1/2 cup sliced black or green olives
1 small red onion, diced
6 medium cloves garlic, peeled
1/2 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon crushed red pepper
2 tablespoons capers, optional

Directions

Preheat the oven to 400°F. Place diced eggplant, bell peppers, olives, onions and garlic onto a baking sheet. Drizzle with olive oil and sprinkle with salt and red pepper; mix well. Cover baking sheet tightly with foil. Bake for 20 minutes. Stir, replace foil, and bake for 20 more minutes. Remove foil and bake for 10 minutes. Remove from oven. Stir in capers, if using. Serve warm or cold on toasted bread; it’s better the second day!