Texas Tarragon Crustless Zucchini Quiche – WHB

Weekend Herb Blogging is hosted by Pam from Sidewalk Shoes this week.

WHB is a great way to learn about herbs and recipes, so if interested please visit the rules at Kalyn’s Kitchen to participate.

Since I have never yet been successful growing tarragon, I adapted this recipe from recipezaar.com (link to original recipe at the end of this post) to use Texas Tarragon to implement some of our zucchini and using skim milk for diet purposes.

Texas Tarragon has a similar taste to Tarragon but is a little stronger in my opinion. You can read about Texas Tarragon here.

Since I turned down the ingredients, using skim milk from cream, it seemed to need more salt and pepper but still turned out well. I grilled the zucchini because I love the look of the grill marks.

Texas Tarragon Crustless Zucchini Quiche- 4 servings 128 calories each

cooking spray
4 each medium zucchini — sliced lengthwise
2 tablespoons chopped fresh texas tarragon
1/2 cup parmesan cheese — grated
1 cup skim milk
2 each eggs — beaten
salt and pepper — to taste

Directions
Preheat oven to 350°F degrees. Spray a 9 inch casserole dish.
Spray a stove top grill with cooking spray and preheat. Cut zucchini in long strips and place on preheated grill. Flip when grill marks are obtained and grill other side.

Place 1/2 zucchini in sprayed casserole and sprinkle with 1/2 the Texas tarragon and 1/2 the parmesan. Repeat layer with remaining zucchini, cheese, and Texas tarragon.
Season with salt and pepper.
Beat the milk with the eggs and pour over the zucchini. Bake until set in center, about 35 minutes.

Serve quiche immediately.
adapted from Zucchini Gratin (link) at recipezaar.com