I've been putting my feelers out for a great zucchini recipe for all of my readers, since gardens are overflowing this time of year with both zucchini and squash.

My boyfriend's aunt sent me a wonderful zucchini quiche recipe that I just had to try, and it did not disappoint. I love that you can use whatever cheese you enjoy and really add whatever you have in your fridge for a meal that would be great for breakfast, lunch, or dinner!

For this quick and easy, delicious zucchini quiche, you will need 3 cups grated zucchini (squeeze out as much water as you can), 1 cup bisquick, 1/2 cup grated cheese (your choice! I used monterey jack), 1/4 cup grated onion (or more to taste, drained of water), 2 tbsp chopped parsley, salt and pepper,1/2 tsp fresh dill chopped, 1/2 cup vegetable oil, and 3 eggs beaten.

The next steps are mix all together and put into a 13x9 baking pan or glass pie plate. It's that simple! Cook at 350 for 30 minutes and enjoy! I added in chunks of gruyere for a little extra ooey, gooey surprise and topped with chopped chives from my garden.

Gene loves this dish topped with hot sauce. I hope you will get a chance to try this delicious fresh summer recipe packed with garden fresh veggies.

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.