Wendy,

Thanks for sharing! This recipe sounds good.

I am not yet much of a canner but I do know that salt is necessary as a preservative. I don't know how much is necessary for that purpose as compared to how much is added for flavor so I would not risk reducing the salt content if canning this.

I would also consider making this in a smaller batch for more immediate consumption without the salt and maybe substituting a fruit for the sugar. Sounds delicious and the turmeric is an anti-inflammatory spice.

Wendy those recipes looks so special for taste, for winning at the fair and for the fact that they're typed in a fashion that reveals old fashioned charm. Thank you!

So...did you all read about the woman who fended off a bear with a zucchini? I don't care who you are, that's funny!

Hey Lise, could I have the crustless quiche recipe?

Here's another who would like to see your quiche recipe, Lise.

I love your ticker motto, Laura!

Hey you all,
I can tell you what I do but there's really not much of a recipe.
I just make up whatever I want!
To make six servings:
Beat together 4-6 eggs
add a lot of shredded zucchini like two cups
add some sort of meat, I've been using chicken sausage because that is what is in my freezer currently, but cut up chicken breast works well, or any leftover meat.
Add Costco salt free organic seasoning to taste.
Here's the fun part.
Take a muffin pan, spray it with whatever you use to keep it non-stick. Put about a third of a cup of the egg mixture into each muffin cup.
Bake at 350 for about a half hour. After they eggs have cooled I get them out of the pan, put them into a container and viola! Instant egg muffins for breakfast on work days. Just a few seconds in the microwave.....

Sounds great and doable, thanks for Sharing Lise.

Lise:

You are the zucchini queen! Sounds like a great recipe- easy and healthy!

Thanks, Lise. I especially like the muffin pan prep ahead idea. So simple and so YUM!