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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Just another way to use up that zucchini from your garden. Ingredients:
2 lbs zucchini, shredded |
1 tablespoon salt |
3/4 cup egg substitute, slightly beaten |
3/4 chopped onion |
1 teaspoon oregano |
1/2 teaspoon basil |
1/2 teaspoon hot pepper flakes |
1 3/4 cups shredded monterey jack cheese |
Directions:
1. Place shredded zucchini in a colender set over a bowl. Add salt and toss to mix. Let stand for 30 minutes.
2. Press zucchini with back of a spoon to press out excess moisture.
3. Preheat oven to 325 degrees.
4. Combine egg sub., onion, oregano, basil and hot pepper flakes in a large bowl. Stir in cheese and zucchini and mix well.
5. Pour into a lightly greased 9 pie plate.
6. Bake at 325 for 25-30 minutes or until golden and set.
7. Serve right away or cool to room temperature and serve.
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