Zucchini Quiche

I love having a quiche in my fridge - I can have a slice on the go, pack some for lunch, or serve it for brunch! Here is an easy quiche (complete with a super easy crust recipe that will probably change your life) that is perfect for those moments when you need a last-minute meal.

Make 8 healthy portions
Ingredients:
For the Crust

•  1 1/4 cup flour
• 1/2 cup olive oil
• 1/4 cup water
• Dash of salt, pepper, and any other seasoning you want (I used oregano in this quiche)

For the Filling

• Salt/pepper/dried oregano
• 1 medium zucchini
• 1/4 cup chopped red onion
• 2 cloves garlic
• 1 teaspoon apple cider vinegar
• 1/4 cup shaved parmesan cheese
• 3 eggs
• 1/4 cup milk

Directions:

1. Preheat the oven to 375 F.  Make the dough for the crust by simply combining all the dry ingredients in a medium bowl, then mix in the oil and water until dough forms (not sticky or dry - if it's dry add splashes of oil until you get a smooth dough, or if it's too wet add flour by the tablespoon). Roll it out on a floured surface to a 10-inch round, then carefully lay it in a round cake pan (or a pie pan - I just prefer a cake pan for quiches). Place the pan in the freezer to set up while you're preparing the filling. 
2. Cut the ends off the zucchini, then slice it lengthwise. Chop into 1/4 inch thick pieces. Finely chop the red onion, and roughly chop the garlic. Heat a pan to medium heat then drizzle with a bit of oil. Add the ingredients and stir often for 1 minute. Add the apple cider vinegar, then let it cook off (about 1 minute). Take the zucchini mix off the heat and remove the pan from the freezer. Scoop the filling into the crust, spread evenly. Top with parmesan and a dash each of salt, pepper, and oregano. 
3. Beat the eggs and milk in a medium bowl then pour over the fillings in the crust. Bake your beautiful quiche in the middle of the oven for 25-30 minutes. You can check to see if the quiche is ready by inserting a toothpick - if it comes out clean it's done!

Baked Zucchini Sticks

I have a deep love for football season  and the reason is game time snacks. Loaded nachos, wings, dip, stuffed mushrooms... anything I can eat with my hands is fine by me! The downside to game snacks is that they are usually high-cal and delicious, which means that I'll eat about a week's worth of calories during one quarter. Yikes! So, over the past year I've fiddled with my favorite snacks to cut down the guilt without sacrificing flavor, and these zucchini sticks are a favorite (even my BF loves these, and he's a die hard fan of all things not healthy!).

Ingredients:

• 3 large zucchini
• 1/4 cup olive oil
• 2 cups panko
• Desired seasonings - salt/pepper/cumin/garlic powder/cayenne/thyme/paprika

Directions:

1. Preheat the oven to 425 F. Line two baking sheets with foil and set aside. 
2. Slice the zucchini into 3 x 1/2" sticks and set aside. Mix the panko and the seasonings in a medium bowl, then pour the oil into a bowl for dipping. Set up an assembly line to keep things easy and clean! 
3. Dip one stick at a time first in the oil to coat, then into the panko. Make sure the panko is coating all sides of the stick, then place the stick on a prepared baking sheet. Repeat with the remaining sticks. Bake in the top third of the oven for 20-25 minutes, flipping the sticks once halfway through. An easy rule to remember is the sticks are done when the panko is golden!
4. Use a spatula to transfer the zucchini sticks to a paper towel-lined plate, then let sit for a minute or two before serving. 

Enjoy!

Psssst! This recipe doesn't contain eggs, so it's a great recipe for when you have vegan/vegetarian guests!

Suggested dips for the sticks:

• marinara sauce
• ranch dressing
• tzaziki
• Thai peanut sauce
• salsa
• mustard