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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Flavorful veggies form the foundation for this side dish that I like to serve with beef and chicken. You could use this as an appetizer, too. Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2 tablespoons canola oil |
1-1/2 cups chopped zucchini |
1 package (9 ounces) frozen cut green beans, thawed |
1 large onion, chopped |
1/4 cup water |
1 garlic clove, minced |
1-1/2 teaspoons dried basil |
1-1/2 teaspoons salt |
1/8 teaspoon pepper |
1/8 teaspoon ground nutmeg |
4 eggs, lightly beaten |
1/4 cup grated parmesan cheese |
paprika |
Directions:
1. In a large skillet, saute spinach in oil for 2 minutes. Stir in the zucchini, beans, onion, water, garlic, basil, salt, pepper and nutmeg. Cover and simmer for 10 minutes, stirring occasionally. Remove from the heat.
2. In a small bowl, add eggs; gradually stir in 1-1/2 cups hot vegetable mixture. Return all to pan and mix well. Transfer to a greased 11-in. x 7-in. baking dish.
3. Place in a 13-in. x 9-in. baking dish; fill the larger dish with hot water to a depth of 1 in. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese and paprika. Let stand 10 minutes before cutting. Yield: 6-8 servings.
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