Today I grated 3 smallish zucchini and 1 carrot. I combined them with 2
eggs, 6 ounces crumbled feta cheese, 1 Tablespoon of dried Italian
herbs, a teaspoon of brown mustard, and a garlic clove put through a
press. I put that in a buttered dish, sprinkled the top with grated
mitacapra cheese and now have it in the oven baking at 350 degrees.


My question is, what did I make? A crustless quiche? A frittata? A
casserole?


--Lia

"Julia Altshuler" > wrote in message
...
> Today I grated 3 smallish zucchini and 1 carrot. I combined them with 2
> eggs, 6 ounces crumbled feta cheese, 1 Tablespoon of dried Italian herbs,
> a teaspoon of brown mustard, and a garlic clove put through a press. I
> put that in a buttered dish, sprinkled the top with grated mitacapra
> cheese and now have it in the oven baking at 350 degrees.
>
>
> My question is, what did I make? A crustless quiche? A frittata? A
> casserole?

Sounds tasty. Of the 3 choices, I'd go for the crustless quiche...except
there was no cream. Hmmm. Guess you should have added a 4th choice!
e.

elaine wrote:
> "Julia Altshuler" > wrote in message

>>My question is, what did I make? A crustless quiche? A frittata? A
>>casserole?
>
>
> Sounds tasty. Of the 3 choices, I'd go for the crustless quiche...except
> there was no cream. Hmmm. Guess you should have added a 4th choice!
> e.


I'm eating it now. It is tasty, but I didn't soak the feta in fresh
water like I usually do. It's a tad too salty, even for me, and I like
salt. What would the 4th choice be? I want a name for this thing.


--Lia

On Sun, 19 Nov 2006 15:53:08 -0500, Julia Altshuler
> wrote:

>elaine wrote:
>> "Julia Altshuler" > wrote in message
>
>>>My question is, what did I make?
>I'm eating it now. It is tasty, but I didn't soak the feta in fresh
>water like I usually do. It's a tad too salty, even for me, and I like
>salt. What would the 4th choice be? I want a name for this thing.
>
>
>--Lia

A gratin? Tian?

Christine

Julia Altshuler wrote:
> elaine wrote:
>> "Julia Altshuler" > wrote in message
>
>>> My question is, what did I make? A crustless quiche? A frittata? A
>>> casserole?
>>
>>
>> Sounds tasty. Of the 3 choices, I'd go for the crustless
>> quiche...except there was no cream. Hmmm. Guess you should have
>> added a 4th choice!
>> e.
>
>
> I'm eating it now. It is tasty, but I didn't soak the feta in fresh
> water like I usually do. It's a tad too salty, even for me, and I like
> salt. What would the 4th choice be? I want a name for this thing.
>
>
> --Lia
>


Zucchini Goop Melange. (Sorry, I've been hoarding that name since I
heard it on TV a few years ago, minus the zucchini.)

;-)
gloria p

"Julia Altshuler" > wrote in message
. ..
> elaine wrote:
>> "Julia Altshuler" > wrote in message
>
>>>My question is, what did I make? A crustless quiche? A frittata? A
>>>casserole?
>>
>>
>> Sounds tasty. Of the 3 choices, I'd go for the crustless quiche...except
>> there was no cream. Hmmm. Guess you should have added a 4th choice!
>> e.
>
>
> I'm eating it now. It is tasty, but I didn't soak the feta in fresh water
> like I usually do. It's a tad too salty, even for me, and I like salt.
> What would the 4th choice be? I want a name for this thing.
>
>
> --Lia

Well the 4th choice would be whatever you want it to be. After all, it's
your creation

e

Julia Altshuler wrote:
> Today I grated 3 smallish zucchini and 1 carrot. I combined them with 2
> eggs, 6 ounces crumbled feta cheese, 1 Tablespoon of dried Italian
> herbs, a teaspoon of brown mustard, and a garlic clove put through a
> press. I put that in a buttered dish, sprinkled the top with grated
> mitacapra cheese and now have it in the oven baking at 350 degrees.
>
>
> My question is, what did I make? A crustless quiche? A frittata? A
> casserole

Zucchini gratin?

In article >,
Julia Altshuler > wrote:

> Today I grated 3 smallish zucchini and 1 carrot. I combined them with 2
> eggs, 6 ounces crumbled feta cheese, 1 Tablespoon of dried Italian
> herbs, a teaspoon of brown mustard, and a garlic clove put through a
> press. I put that in a buttered dish, sprinkled the top with grated
> mitacapra cheese and now have it in the oven baking at 350 degrees.
>
>
> My question is, what did I make? A crustless quiche? A frittata? A
> casserole?

>
> --Lia

How's it taste? No offense, but it sounds awful. I make a zucchini and
carrot thing with just butter and dillweed, then nuke. The feta isn't
doing a thing for any anticipation. JMO. :-/

Maybe a frittata-like casserole. HTH.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog
http://jamlady.eboard.com

Melba's Jammin' wrote:

> How's it taste? No offense, but it sounds awful.

I don't know what it is about my mood tonight, but I read this and got
the worst case of the giggles. No, I'm not offended. I'm grateful when
people say what they think.


It tasted awful, but not for the reason you think. I've said before
that I like salt and Jim doesn't. Therefore, when Jim is out of town as
he is now, I take it as my opportunity to cook with salt. I went
overboard. First, when I grated the zucchini, I salted it as I always
do so I can squeeze out excess moisture. I usually rinse it then. This
time I didn't. Then I didn't soak the feta in fresh water to take out
some of the salt from it. The recipe started as one for fried zucchini
fritters which I've made often with those flavorings (garlic, mustard,
Italian herbs) so I was on the right track, but it came out of the oven
inedibly salty. The mitacapra cheese was the final blow. I'd forgotten
how salty it is.


I bring to mind my father's famous words "why pay twice?" Having gone
to the trouble of cooking for myself (hard when Jim's gone; I usually
end up eating out or not eating), I decided not to choke down the small
portion. I threw it out.


The question on what to call it came when it was still in the oven.
It's not as necessary now. I like the idea of tian and gratin and will
experiment further in that direction.


--Lia

Julia Altshuler > wrote in news:ZZCdnSlt3bf-
:

> Today I grated 3 smallish zucchini and 1 carrot. I combined them with 2
> eggs, 6 ounces crumbled feta cheese, 1 Tablespoon of dried Italian
> herbs, a teaspoon of brown mustard, and a garlic clove put through a
> press. I put that in a buttered dish, sprinkled the top with grated
> mitacapra cheese and now have it in the oven baking at 350 degrees.
>
>
> My question is, what did I make? A crustless quiche? A frittata? A
> casserole?
>


We just call it "zucchini slice".

K

Oh pshaw, on Sun 19 Nov 2006 09:09:42p, Amarantha meant to say...

> Julia Altshuler > wrote in news:ZZCdnSlt3bf-
> :
>
>> Today I grated 3 smallish zucchini and 1 carrot. I combined them with 2
>> eggs, 6 ounces crumbled feta cheese, 1 Tablespoon of dried Italian
>> herbs, a teaspoon of brown mustard, and a garlic clove put through a
>> press. I put that in a buttered dish, sprinkled the top with grated
>> mitacapra cheese and now have it in the oven baking at 350 degrees.
>>
>>
>> My question is, what did I make? A crustless quiche? A frittata? A
>> casserole?
>>
>
>
> We just call it "zucchini slice".

Whenever I see a recipe that includes zucchini, I mentally substitute small
yellow summer squash or small yellow crookneck squash. I just can't get my
tastebuds around zucchini.

--
Wayne Boatwright
__________________________________________________

Iraq's national bird?, 'DUCK'

Wayne Boatwright wrote:

> Whenever I see a recipe that includes zucchini, I mentally substitute small
> yellow summer squash or small yellow crookneck squash. I just can't get my
> tastebuds around zucchini.
>

If you have space to grow anything, try Golden Zucchini. It's a hybrid
that combines smooth yellow skin with much smaller seed cavity and
smaller seeds typical of the green version. Very nice.

gloria p

Oh pshaw, on Mon 20 Nov 2006 10:15:39a, Puester meant to say...

> Wayne Boatwright wrote:
>
>> Whenever I see a recipe that includes zucchini, I mentally substitute
>> small yellow summer squash or small yellow crookneck squash. I just
>> can't get my tastebuds around zucchini.
>>
>
> If you have space to grow anything, try Golden Zucchini. It's a hybrid
> that combines smooth yellow skin with much smaller seed cavity and
> smaller seeds typical of the green version. Very nice.
>
> gloria p
>

I would probably ike that. Thanks, Gloria!

--
Wayne Boatwright @¿@¬
_____________________