Summer Recipe(s)!

With my sewing machine back in the shop for two weeks (this time at Sew Right in Bayside, Queens), I’ve been doing other things to occupy myself including a lot of cooking.  I made one of my favorite recipes yesterday, and it’s great and easy for summer so I thought I’d share it.  I don’t tolerate onions or garlic very well,, so I’ve posted both my modified easier-for-me-to-digest IBS version and the original so you can bake this up to suit your body and taste.

Grandmother’s Zucchini “Like a Quiche”

IMG_0243It smelled so good I forgot to take a photo before I ate some!

Ingredient list for more easily digestible version:

4 eggs, slightly beaten
1 c. bisquick*
½ c. garlic inflused canola oil**
¾ c. grated parmesan cheese
Generous ½ t oregano
½ t salt
3 c. zucchini (1 huge or 3 small)

Preheat oven to 350F. Combine all ingredients other than zucchini in a bowl. To prepare zucchini, I tend to slice 1/8” wide rounds which I then quarter. (If you want to get fancy, reserve 6 rounds (don’t quarter) to decorate at end.) Combine quartered zucchini with other ingredients and then turn mixture into a non-greased 9” deep dish pie plate. If you reserved your ‘fancy rounds’, now press them into the top evenly spaced. This will give your final baked version a more polished appearance. Cook for 25-45 minutes in a preheated 350F oven. It’s done when it looks slightly browned and when you press in center, it feels baked/not squishy-wet.  Let sit for a few minutes after taking out to finish baking and then serve. Keeps well and also tastes great cold.


* If you have IBS and are eating low FODMAP, use gluten free Bisquick instead.

** You can usually find garlic infused olive oil in the supermarket. If that’s all you can find, use ¼ c. of that, plus ¼ c. of plain canola. Or you can make your own garlic infused oil as follows:

Garlic-Infused Oil

Place your chosen oil (for this recipe, canola) and a peeled, quartered clove of garlic (keep it in larger chunks; you’ll be removing this later) in a saucepan and heat on stove at medium heat until you start to really smell the garlic (3-5 minutes). Remove from heat, cover and let steep for an hour. Remove garlic and you are ready to use your garlic infused oil.


For those of you who’d like to try the original, the directions are the same but swap out the ingredient list for my grandmother’s (Note: I think the garlic infused oil version actually tastes better so you might want to still infuse oil, add onions and just adjust the cheese for your more onion-y version).

4 eggs, slightly beaten
1 c. bisquick
½ c. canola oil
½ c. grated parmesan cheese
½ t oregano
½ t salt
½ c. onion, chopped
1 clove of garlic, smashed
3 c. zucchini (1 huge or 3 small)

Regardless of what you make, enjoy! This is one of my all time summer favorites. A great way to enjoy the end of a delicious summer!


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