 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Based on a recipe from the Junior League of Boston, Massachusetts. Simple and impressive. Ingredients:
3 large zucchini (or yellow squash) or 6 small zucchini, peeled and diced (or yellow squash) |
2 tablespoons butter, melted |
1 teaspoon salt |
1/2 teaspoon pepper |
4 eggs, well beaten |
1 1/2 cups milk |
1 tablespoon flour |
2/3 cup gruyere cheese, shredded |
Directions:
1. Place squash in saucepan with butter, salt, and pepper. Cover and cook over low heat until squash is tender.
2. Beat together eggs, milk, and flour. Add squash to egg mixture. Blend well and pour into a buttered 2-quart casserole.
3. Sprinkle with cheese and bake at 400°F for 20 minutes.
|
|