Yield: 8 servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
6 \N | Small zucchini, cut into 1/4\" slices and quartered |
⅓ cup | Chopped red pepper |
1 teaspoon | Italian seasoning |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
¼ teaspoon | Garlic powder |
4 \N | Eggs |
1 cup | Light cream or half and half |
1 cup | Shredded Provolone cheese |
2 tablespoons | Flour |
1 tablespoon | Grated Romano cheese |
Preheat oven to 350 F. Heat butter in large skillet over medium heat until melted. Add zucchini, red pepper and seasonings. Saute about 5 minutes or until vegetables are tender-crisp; set aside. Beat eggs until foamy. Stir in cream, Provolone cheese and flour. Add vegetable mixture.
Pour into buttered 1½-quart baking dish. Sprinkle Romano cheese over top. Bake about 40 minutes or until a knife inserted near center comes out clean. Let stand about 5 minutes before serving.
Submitted By FRANK HEMPHILL On 03-19-95