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4 cups sliced zucchini -- unpeeled, thinly sliced
1 cup onions -- coarsely chopped
2 cloves garlic -- crushed
1/2 cup butter
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs -- well beaten
4 tomato slices -- (4 to 5
How To Prepare:
Preheat oven to 375. In a skillet, cook onion til golden, throw in garlic
and cook two more minutes. Throw in zucchini and cook til tender. Stir in
parsley and all seasonings. In a large bowl, blend eggs with cheeses, stir
in vegetable mixture. Butter an 11-inch quiche or glass pie plate and pour
mixture in evenly. Layer the tomato slices over and sprinkle a little bit of
parmesan over. Bake for 18 to 20 minutes.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Registered: June 2004 Location: Wisconsin Posts: 118
Review Date: Thu January 13, 2005
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 8
Positive aspects of the product (pros):
We really enjoyed this recipe. I was looking for something that wasn't too eggy and this was it. I only used half of the butter called for in the recipe because it seemed like too much for me. It turned out great. I reheated it in the microwave the next day & it was just as good.
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