Tomatoes, Zucchini & Eggs

It feels as though I am constantly cleaning out my fridge. I don't buy food with a plan to cook it, I buy food because it looks good & then I have to find some sort of use for it while it still looks good. The zucchini in the fridge was like that. I made zucchini chips a while back, and while I need to refine this technique, I didn't feel like deep frying. In some sort of an effort to make a balanced meal, I made a tomato salad and a zucchini quiche.

Tomato Salad
6 small tomatoes, sliced
6 leaves of basil, torn
sherry vinegar
olive oil
salt
pepper

Arrange basil & tomatoes on plate.
Top with vinegar, oil, salt & pepper.

The tomatoes are starting to get a lot better now, so they don't need much else.


Zucchini Quiche
2 small zuchinnis, sliced lengthwise
olive oil
1 package puff pastry
5 eggs
1/2 c milk
3/4 c grated cheese
1 tsp thyme
salt
pepper

Sautee zucchini in olive oil until it is bendable.
Line baking dish with puff pastry.
Place Zucchini ribbons in pastry dish.
Beat all other ingredients together & cover zucchini with egg mixture.
Bake in oven at 170° for 35-45 minutes, until browned.

I cleaned out some stuff from my fridge. Now I'm on my way to the market to restock. On the way over, I'll have to rethink this system.