Vegetable Quiche

1 (9 inch) unbaked pastry shell
1/2 cup chopped zucchini
1 teaspoon salt
2 tablespoons butter
1/2 cups chopped onion
1/2 cup chopped kale

1/2 cup chopped asparagus

1 red bell pepper, chopped
1 cup chopped tomatoes
1/2 cup sliced fresh mushrooms
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 eggs

2 tablespoons flour

1 1/2 cup milk
1 cup grated Mozzarella cheese



Sprinkle 1 teaspoon salt over zucchini and let sit for 10 minutes to drain water. Preheat oven to 450 degrees F (235 degrees C). Line pastry shell with a double thickness of heavy-duty aluminum foil.
Bake pastry shell in preheated oven for 5 minutes; remove foil and bake until shell is lightly browned, about 5 minutes longer.
Reduce oven heat to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium heat; cook and stir onion, kale, asparagus, pepper, tomatoes, mushrooms, garlic, and zucchini until just tender, about 5 minutes. Stir in 1/2 teaspoon salt and pepper; spoon vegetable mixture into crust.
Beat eggs in a bowl; stir in milk, cheese, and flour. Carefully pour egg mixture over vegetables.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Let stand 5 minutes before cutting.

Zucchini Boats

1 cup quinoa
4 large zucchini
3 cups chopped spinach
2 cloves of garlic
1 onion chopped (red or brown)
2 cups of chopped mushrooms
2 teaspoons of oil (olive or grapeseed)
3 roma tomatoes diced
1 tbsp chopped fresh basil
1 tbsp chopped parsley
1 tbsp oregano
1/2 cup chopped walnuts
1 cup crumbled feta cheese
1/2 cup shredded parmsean cheese



Cut the zucchini in half lengthwise and in thirds (to make bite-sized portions), and scoop out the seed (to make room for your filling). I chop up what I scoop out and save for the filling. Put the zucchini on a cookie sheet and bake on 350 degrees for 10 minutes until soft. While your zucchini is cooking make your quinoa. Put quinoa in a pot with 1 1/2 cups of water and salt to taste. Bring to a boil. Cover with a lid, and let simmer for about 15 minutes. Remove from heat and let sit 5 minutes. While quinoa is cooking start preparing the veggies. In a large pan put the oil, onion, and garlic. When onions are soft add mushrooms and the zucchini you scooped out at the beginning. After mushrooms are soft add spinach and tomatoes. Once spinach is wilted remove from heat. I add a dash of salt  to taste and stir in. Stir in 1 cup of feta and 1/4 cup of parmesan cheese.

Fill each zucchini boat with the quinoa veggie filling. FYI sometimes I have excess filling, we just serve it on the side. Sprinkle the tops of each boat with the rest of the parmesan cheese. Bake until zucchini is tender to touch.