Guest guest Posted May 11, 2008 Report Share Posted May 11, 2008 4 cups sliced zucchini 1/2 cup matzo meal or bread crumbs 1 cup colby or Monterey Jack cheese 6 eggs (room temperature), thoroughly beaten 2 cups (16 oz.) cottage, farmers or feta cheese (or a mixture of the three) 1/2 cup grated romano or parmesan cheese 2 Tbsp. olive oil 1/2 tsp. dried dill weed Salt & freshly ground black pepper to taste Preheat oven to 350 degrees. Slice unpared zucchini into 1/4-inch slices. Steam until crisp-tender. After steaming, rinse with cold water to stop the cooking process. Set aside 1/4 cup of the matzo meal or bread crumbs and 1/4 cup of the cheeses which you have mixed together. In a large bowl, mix the zucchini thoroughly with the rest of the ingredients. Oil a 9 " x 13 " baking pan. Dust bottom of pan with the reserved matzo meal or bread crumbs. Spread the zucchini-egg mixture evenly in the pan. Sprinkle the top with the reserved cheese. Bake at 350 degrees for 40 minutes to an hour, until the top is golden and firm to the touch. Keep in mind that once out of the oven, the eggs will still continue cooking, so be careful not to over-bake. Serve with Jalapeno Corn Bread. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.