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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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We love this! It's not exactly figure-friendly but zucchini season only comes once a year. You can use more zucchini than the amount called for, depending on the amount available to you and/or how far you want to stretch the recipe. This makes a wonderful (vegetarian) main course, or beautifully accompanies pork, chicken, beef, fish as a side dish. Add a green salad and some crusty bread...Heaven! Ingredients:
4 cups zucchini, diced into bite-sized pieces |
1 onion, diced fine |
1 tablespoon vegetable oil |
1 cup mayonnaise (you can use reduced fat mayo if you want) |
2 eggs |
1 cup parmesan cheese (i use the kind that comes pre-grated) |
Directions:
1. Heat vegetable in a large fry pan over med-high heat.
2. Stir in zucchini and onion and cook just until veggies are tender crisp, stirring frequently - about 5 minutes.
3. In a large bowl stir together the mayo, eggs and parmesan cheese.
4. Add the veggies to the mayo mixture and stir just until veggies are mixed-in.
5. Grease (or spray) an 8 x 8 pan or the equivalent. (I have a medium sized souffle dish I like to use.).
6. Pour zucchini mixture into prepared pan.
7. Bake at 350 degrees for about 25 - 30 minutes, or until golden brown and set .
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