Two Zucchini Dishes

These two recipes are both favorites...I use them regularly. One is healthy, and the other is definitely not.

Zucchini, Bacon & Gruyere Quiche

Gourmet, Dec 2005

6-8 servings

1 9" pie dough round

1/4 lb sliced bacon, coarsely chopped

2 medium zucchini, halved lengthwise, then cut crosswise into 1/8" slices

1/2 tsp salt

3/4 c. heavy cream

3/4 c. whole milk

1/4 tsp. black pepper

3 large eggs

2 oz. Gruyere, coarsely grated (1 cup)

Preheat oven to 450 with rack in middle of oven.

Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust (in plate) to a rack.

Reduce temperature to 350.

While crust bakes, cook bacon in skillet over moderately-high heat until just crisp. Transfer to paper towel, reserving fat in skillet.

Add zucchini and 1/4 tsp salt to fat in skillet and saute over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes; then transfer to a plate.

Heat cream, milk, pepper and remaining 1/4 tsp salt in saucepan until mixture reaches a bare simmer, then remove from heat.

Whisk together eggs in a large heatproof bowl then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25-30 minutes.

Notes: 1) recipe fills a 9" deep dish pie plate. Reduce total liquid to one cup if using a regular pie dish (and other ingredients if necessary).

Chicken, zucchini & prosciutto
Real Simple, Jan 2007

serves 4

4 boneless, skinless chicken breasts

1/2 tsp kosher salt

1/2 tsp black pepper

2 Tb olive oil

1/4 lb (about 8 slices) prosciutto

3 small zucchini, thinly sliced into half moons

1 clove garlic, thinly sliced

1 lemon

Heat oven to 400 F. Rinse the chicken and pat it dry with paper towels. Season the chicken with 1/4 tsp each of the salt and pepper. Heat 1 Tb of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side. Transfer to oven and roast for 8 minutes. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side, Transfer to a plate. Add the zucchini, garlic, and the remaining salt and pepper and cook until tender, about 3 minutes. Transfer the prosciutto, zucchini, and garlic to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among plates.

Notes: Do not substitue bacon for the prosciutto! It's a critical ingredient, and the saltiness and thin crispy-ness needs to be there.