Baked zucchini italian-style

Yield: 8 servings

Measure 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

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

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