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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This just came to me in a TOH email. I'm posting here for safe keeping to try at a later date. Ingredients:
2 small zucchini, halved lengthwise and sliced |
1/4 cup chopped onion |
2 eggs |
1/2 teaspoon chicken bouillon granule |
1/2 teaspoon italian seasoning |
1/4 teaspoon ground mustard |
1/4 teaspoon pepper |
1 cup shredded swiss cheese, divided |
Directions:
1. Place zucchini and onion in a steamer basket. Place in a saucepan over 1 inches of water; bring to a boil. Cover and steam for 4-6 minutes or until crisp-tender; drain.
2. In a small bowl, combine the eggs, bouillon, Italian seasoning, mustard and pepper; set aside.
3. Layer half of zucchini mixture in a 1-qt. baking dish coated with cooking spray. Sprinkle with 1/2 cup Swiss cheese. Repeat layers. Pour egg mixture over top.
4. Bake, uncovered, at 350° for 25-30 minutes or until a knife comes out clean.
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