Archaeology brings an appetite
This week starts another exciting round of homeschooling activities. Last June, Daughter participated in a thrilling event called “The Archaeological Perspective“. During that week, the children unearthed actual treasures from Ancient China. Daughter was able to realize a dream – digging like a true archaeologist, handling ancient relics, understanding the significance of other items buried with them as well as the significance of various soil types in and around a certain area. She learned all about the Ch’in Dynasty and the magnificent Terracotta Soldiers from the period.
This year, this week in fact, she will do the same with Renaissance Italy. She will spend four days with homeschooling friends. She will get down and dirty – extra dirty today since it’s raining – and she will handle more stunning and priceless objects from a time long, long ago. She’s excited and so am I.
But along with the hard work of digging, comes and extra large need to refuel. Food, water, fruit, snacks. All the good stuff. And so, for this week – yes all week because Daughter is hooked – lunch for my Archaeological Protégé will be a nice slice of Zucchini Quiche. Of course, a large bottle of cool water, a crisp apple or juicy pear and a handful of almonds will accompany this lunch, but the prize for her is the Zucchini Quiche itself. Her favorite food next to Baked Ziti. 🙂
And, since it’s so easy, I will not only accommodate her tastes but also share the recipe with all of you (you’ll need Bisquick).
Preheat oven to 350°
3 cups sliced and diced zucchini
1 cup Bisquick Flour
2-3 eggs slightly beaten
2 tablespoons dried parsley
1 tablespoon dried oregano
1/4 teaspoon (or to taste) black pepper
1/2 cup chopped onion
3/4 cup cubed mozzarella cheese
1/3 cup vegetable oil
Additional 1/4 cup Bisquick separate
Grease a casserole pan with cooking spray then lightly coat with the 1/4 cup Bisquick. This will form a light crust for the quiche.
Mix all other ingredients together. Pour into prepared casserole and bake about 35-40 minutes or until brown on top.