You guys! I have a winning summer recipe for you!
I have this mint plant that is growing out of control and I don’t have/know a ton of recipes that call for mint, other than one of my favorite salads and mojitos.
So the other day I was flipping through Tastespotting, and I happened upon this recipe for a Zucchini Tart. I had just purchased some local zucchini from Trader Joe’s, and though I was tempted to make another batch of zucchini bread pancakes, I decided that my waistline would thank me if I made something a bit less carb-o-licious (thought I do love me some carbs!). I read through the recipe and, though skeptical of the zucchini + mint + feta, COOKED combo, I decided to give it a shot.
I made a few swaps to make it a wee bit healthier (no wontons, and Greek yogurt instead of milk) – and you know what? It was DYNOMITE!
These were very flavorful, fresh, and yes, they were quite summer-ific (yes, I made that word up!). I whipped up a batch on Sunday so I can have them as breakfast or as part of lunch throughout the week! I hope you enjoy them too!
Zucchini, mint, feta quiche
Makes 8 mini-quiches
Ingredients:
1 small/medium zucchini, shredded
about 6 tsp mint, minced
about 6 tsp feta cheese, crumbled
4 eggs
1/4 cup plain Greek yogurt
Salt + Pepper
How to:
Preheat the oven to 350ºF. Spray a muffin tin with cooking spray or olive oil.
In a bowl, combine the zucchini, mint, feta. In another bowl, mix the eggs and yogurt until smooth. Add the eggs to the zucchini mixture. Season with salt and pepper. Fill muffin cups. Bake for about 20 minutes or until set.
Dig in!
