I bought a new cooking toy: a mandoline! I went to Bed Bath & Beyond on my lunch break and picked it up, along with some rubber muffin tins. (Should they really be called “tins” if they are made of rubber?) As soon as I got home I had to try it – and prompty sliced off a piece of my middle finger. It looked worse than it really was, and after applying a band-aid and some neosporin, I was back at the counter, slicing more zucchini.
I’m not sure if I should call this concoction a quiche or a casserole. Whatever it was, it was gooey and cheesy and had tender vegetables in every bite. Steaming the veggies beforehand is so important, and the final product was done to perfection.
1/2 medium white onion, chopped
1-2 teaspoons sesame oil
1 medium zucchini
1 cup small broccoli florets (slightly less than 1 head)
1 cup milk
1 egg + 1 egg white
salt and pepper, to taste
1/3 cup shredded cheddar cheese
1. Preheat the oven to 400F.
2. Saute the onions in the sesame oil for 3-4 minutes. Set aside.
3. Slice the zucchini very thinly (easily done with a mandoline). Steam the zucchini and broccoli for about 4 minutes. Immediately run them under cold water. Arrange them in a baking pan (I used a 9-inch round), and did one layer of zucchini, one of broccoli, and then another of zucchini.
4. In a bowl, scramble the eggs and add the milk. Mix in the sauteed onions. Add a little bit of salt and pepper. Pour this evenly over the veggies. Tilt the pan and push down the veggies so that the mixture coats everything. Top with the cheese.
5. Bake at 400F for 25 minutes. The top should be browned and a bit crispy.
We enjoyed this with 2 artichokes dipped in margarine and a pot of whole wheat couscous – couscous is the perfect grain for me. It cooks up in 5 minutes and it’s absolutely delicious.