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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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It may be an omelet but this is mostly zucchini and I serve it as a side with supper. It has been a favorite of mine for years ever since I found it in the More-With-Less Cookbook, a Mennonite cookbook filled with great tips and great recipes by Doris Janzen Longacre. Ingredients:
2 tablespoons margarine (i used about 2 tsp. of olive oil) |
1 medium onion (sliced thinly or chopped) |
1 garlic clove, minced |
2 lbs zucchini, coarsley grated (hand squeeze liquid out in small batches ) |
salt |
pepper |
2 eggs |
1/2 cup milk |
3 tablespoons flour |
1/2 cup grated parmesan cheese or 1/2 cup other cheese |
Directions:
1. Preheat over to 350 degrees.
2. Heat in skillet 2 T margarine ( or oil ).
3. Saute gently until fork-tender, 5- 7 minutes:.
4. 1 medium onion, chopped or sliced.
5. 1 clove minced garlic.
6. 2 lbs. zucchini squash, grated with liquid squeezed out.
7. Add:
8. salt and pepper to taste.
9. Place squash in baking dish.
10. Meanwhile, combine:.
11. 2 eggs.
12. 1/2 Celsius milk.
13. 3 T. flour
14. 1/2 Celsius cheese.
15. Pour over squash and bake 25-30 minutes or until firm.
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