~ republished for a little Meatless Monday inspiration 2015~
~more recently updated recipes~
2005: Talk about the cup runneth-ing over! I'm turning into a vegetable glutton. I've been excited about this A Veggie Venture project from the very beginning, way back in April. [Background: Yes, A Veggie Venture started off in 2005 as no more than personal challenge to cook a vegetable in a new way every single day for a month!] But now, when everything is so ripe and fresh, all I want for supper is one vegetable after another!
Tonight's Zucchini Timbale is one more good reason why – the kitchen smelled heavenly! It's a sort of crustless quiche, shredded zucchini and onion soaked in eggs, milk and cheese. It was easy-easy to make, either for tossing in the oven immediately or assembling ahead of time or even baking in advance. I used a standard pie plate but ramekins might be great for company, fewer portions or "portion size management". (OH: and if you think this sounds good but a bit time-consuming, check out Shredded Zucchini with Thyme, same grated-zucchini idea, much simpler.)
TIMBALE: What in heck is a timbale? First, it's pronounced, TIM-bull, not tim-BOL-ay. But after that, it gets less clear. A timbale usually has a crust (this doesn't). A timbale usually has meat (this doesn't). Okay then. From now on, I'm going to call this "Crustless Zucchini-Cheese Pie". And yes, I've made it in a pie pan for triangular slices but it would work just as well in a simple casserole dish, cut in squares or rectangles.
2015: Ten years! It's been way too long since I've made this great little summer pie. Talk about time flying by so fast. I remember it well – but a repeat just didn't happen until now. We couldn't get enough of this!
2015 EXTRA CREDIT Check the picture carefully, anyone "see" how a vegetable-loving grandfather garnished the top of this casserole in hope that three vegetable-averse grandsons would give it a try?! Too cute!