Baked zucchini italian-style
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 6 | 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 | Eggs | |
| 1 | cup | Light cream or half and half |
| 1 | cup | Shredded Provolone cheese |
| 2 | tablespoons | Flour |
| 1 | tablespoon | Grated Romano cheese |
Directions
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