Zucchini Quiche

 
 

2 lbs. zucchini squash (10 to 12)
3 slices of toasted bread
6 large eggs
1 lb. grated hard jack cheese (Parmesan, Romano, fresh)
8 tbsp. grated Parmesan or Romano cheese
1 onion diced (3" dia.)
2 tbsp. olive oil
½ tsp. basil
½ tsp. garlic powder
½ tsp. salt
½ tsp. thyme
½ tsp. rosemary
½ tsp. marjoram
          Wash squash, remove ends, cut in half and in about four inch lengths.  Place the squash in boiling water in a sufficient amount to cover.  Boil until tender to a fork.  Drain and cool.   Remove the soft center of each squash half and save for the stuffing.  Place the zucchini shells in four 9 inch pie dishes, Pyrex preferred, if you wish to re-heat in a microwave.  Place the squash with the outside down;   it is not necessary to grease the pie dishes.  Add all of the remaining items, except 8 tablespoons of grated cheese, to the retained zucchini centers and mix thoroughly.  For best results, the eggs should be mixed separately with a fork.  Place stuffing mixture in each zucchini half-shell such that all the stuffing is used with the four pies.  Sprinkle each of the four pie dishes with two tablespoons of grated cheese, after filling.  Bake in the middle of a pre-heated oven at 400 degrees for 35 to 45 minutes.  The top and bottom should be light brown color.