Unlike the those gardeners that led to the making of urban legends about leaving zucchini on the neighbor's doorstep or any doorstep for that matter, we do not have that many squash coming off the vines. For our first harvest, I wanted to take care in choosing a recipe, and this one was an excellent choice.
In this dish, saute'd zucchini is combined with eggs and cheese, then baked with a crumb top. Simple yet delicious, and easy enough for weeknight dinners.
|Shaved Zucchini with Feta and Parmesan|
adapted from: Home-Tested Casserole Recipes
4 medium zucchini, shaved
1 T olive oil
1/2 c crumbled feta
1/2 c Parmesan cheese - divided
1 T flour
1/4 rounded t garlic salt
fresh ground pepper
1-2 dashes hot pepper sauce (we used Frank's)
3/4 t dried marjoram - crumbled
2 T butter
1/4 c dried bread crumbs
|Shaved zucchini for Shaved Zucchini with Feta and Parmesan|
Add olive oil to the bottom of a large pan, over medium heat saute the zucchini until it starts to become transparent. Turn off heat and set aside to cool slightly.
In a large bowl, beat eggs, feta, 1/4 c Parmesan, flour, garlic salt, pepper, hot sauce and marjoram.
Using a slotted spoon, carefully add 1/4 of the squash and stir in quickly to temper the egg mixture. Add another 1/4, stir and repeat until all the squash has been gently mixed into the egg mixture.
|We have made this delicious dish more than once, you can tell by the different cooking pans!|
Prepare the baking pan, a ceramic or glass pie pan works well for this recipe.
Butter the bottom and half way up the sides of the baking pan, add the zucchini egg mixture.
|Shaved Zucchini with Feta and Parmesan, ready for the oven.|
Bake 30-35 minutes. Let rest 5 minute before serving. Garnish if desired.
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