In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! Please email your favorite recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before November 10. For more recipes like this, subscribe  to La Gazzetta Italiana.

Buon appetito!

One-bowl Zucchini Quiche
dalla cucina di “Enzas in the Kitchen", Translation and edit by Joanna Lucarino

Questa è una facile quiche di zucchine da preparare in una sola ciotola. 
This is an easy, one-bowl zucchini quiche. It has no pie crust to deal with and just a lot of zucchini goodness! I use organic ingredients whenever possible for extra healthy greatness.

Ingredients:

4 Large eggs
½ C. Oil, I use avocado oil
1 C. Bisquick baking mix
½ C. Grated cheese, your preference
2 Medium-sized zucchini, diced
1 Medium onion, diced
2-3 Garlic cloves, diced
Oregano, salt and pepper, paprika, and parsley for seasonings

Directions: 

In a large bowl, stir well the eggs, oil, and Bisquick. Fold in the grated cheese. Add the zucchini. Finally, add the onion and garlic and season with oregano, salt and pepper to your liking. Stir until well blended. Grease a quiche-type dish and fill with the batter. Top with paprika and parsley, dried or fresh. Bake at 350 degrees for 45-60 minutes until set firm and golden brown on top. Buon appetito! Buon Appetito!