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Caprese Zucchini-Wrapped Quiche

by Isabel Castillo featured in Mini Zucchini Crust Quiche 4 Ways

Under 30 min

Under 30 min

Ingredients

for 12 zucchini cups

  • nonstick cooking spray
  • 2 medium zucchinis
  • 6 large eggs
  • ½ cup
    diced tomato (100 g)
  • ½ cup
    milk (120 mL)
  • salt, to taste
  • pepper, to taste
  • ½ cup
    fresh mozzarella cheese, diced (55 g)
  • fresh basil, chopped, for sprinkling
    Calories 80
    Fat 4g
    Carbs 2g
    Fiber 0g
    Sugar 1g
    Protein 6g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
  2. Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
  3. Line the muffin cups with the zucchini strips.
  4. In a large bowl, whisk together the eggs, tomato, milk, salt, and pepper.
  5. Add a few pieces of mozzarella to each zucchini cup.
  6. Divide the egg mixture evenly among the cups. Sprinkle the basil on top.
  7. Bake for 18 minutes, until the edges are slightly browned.
  8. Enjoy!
 

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