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CRUSTLESS ZUCCHINI QUICHES

Makes 34 appetizers

3 cups grated zucchini with skin (about 3 medium)
1 teaspoon salt
Nonstick vegetable spray
1 bunch green onions, minced
1 tablespoon gf all purpose gf flour
3 eggs
1 cup grated Parmesan cheese
1 1/4 cups evaporated milk or half-and-half
2 tablespoons butter or margarine, melted

bulletCombine zucchini and salt in a mixing bowl.  Let stand 30 minutes.  Drain well.  Place zucchini in clean kitchen towel.  Squeeze dry.
bulletPreheat oven to 350 degrees.  Spray mini muffin cups generously with cooking spray.
bulletCombine zucchini, onions, flour, eggs, cheese, milk and butter.  Mix well.
bulletFill muffin cups 2/3 full with zucchini mixture. 
bulletBake until a toothpick inserted near the center comes out clean, about 15 minutes.
bulletRun a knife around the edge of the quiches and invert onto a wire rack.  Turn right side up.
bulletServe warm or at room temperature.

 

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209