Zucchini and Egg Casserole
1 medium zucchini, sliced into 1/4-inch slices, then quartered
3 tablespoons melted butter
salt and pepper
3 tablespoons olive oil, divided
1 small onion, chopped
8 oz. baby bellas, quartered
4 eggs
1/4 cup cream
5 tablespoons Parmesan cheese
Preheat oven to 450 degrees.
Cut zucchini, and then blanch in boiling water for one minute. Remove immediately; drain and pat dry. Arrange at the bottom of a casserole (8” x 8” or 8” x 10” or use a large pie plate). Sprinkle with melted butter and plenty of salt and pepper.
Heat 1 tablespoon of oil, sautéing onion until lightly brown. Sprinkle over zucchini and then add 2 tablespoons of oil to the skillet; brown the mushrooms. Distribute evenly over the vegetables.
In a small bowl, whip eggs with cream. Pour over vegetables. Top with Parmesan cheese.
Bake for 15-20 minutes at 450 degrees (convection oven: 14-16 minutes at 425 degrees). Eggs should be cooked, and top will brown. Allow to cool slightly and gel before cutting. Yield: 3-4 main dish servings.
3 tablespoons melted butter
salt and pepper
3 tablespoons olive oil, divided
1 small onion, chopped
8 oz. baby bellas, quartered
4 eggs
1/4 cup cream
5 tablespoons Parmesan cheese
Preheat oven to 450 degrees.
Cut zucchini, and then blanch in boiling water for one minute. Remove immediately; drain and pat dry. Arrange at the bottom of a casserole (8” x 8” or 8” x 10” or use a large pie plate). Sprinkle with melted butter and plenty of salt and pepper.
Heat 1 tablespoon of oil, sautéing onion until lightly brown. Sprinkle over zucchini and then add 2 tablespoons of oil to the skillet; brown the mushrooms. Distribute evenly over the vegetables.
In a small bowl, whip eggs with cream. Pour over vegetables. Top with Parmesan cheese.
Bake for 15-20 minutes at 450 degrees (convection oven: 14-16 minutes at 425 degrees). Eggs should be cooked, and top will brown. Allow to cool slightly and gel before cutting. Yield: 3-4 main dish servings.
