| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Grated; uncooked zucchini, squeezed to drain moisture |
| 1 |
c |
Bisquick or Jiffy Mix |
| 1 |
lg |
Onion; chopped (about 1 cup) |
| 1/2 |
c |
Grated Parmesan cheese |
| 1 |
tb |
Fresh parsley; minced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Garlic powder or garlic granules |
| 1 |
ds |
Pepper |
| 1/2 |
c |
Vegetable oil |
| 4 |
|
Eggs; slightly beaten |
INSTRUCTIONS
Mix and beat all ingredients, except zucchini. Fold in zucchini. Pour into
a greased 10-inch pie plate or quiche pan.
Bake in 350 degree oven until filling is browned and knife inserted comes
out clean. (35 to 40 minutes)
You may add grated Cheddar cheese and top with Ratatouille (diced eggplant,
sliced onions, garlic, green peppers, tomatoes, all sauteed in a little
olive oil. Season with a little oregano or fresh basil and salt and
pepper).
Substitute yellow squash for zucchini. This freezes well and may be warmed
in the microwave oven after thawing.
Posted to KitMailbox Digest by ChefAlice@aol.com on Sep 8, 1997
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