This just came to me in a TOH email. I'm posting here for safe keeping to try at a later date.
My Private Note
Units: US | Metric
- 1Place zucchini and onion in a steamer basket. Place in a saucepan over 1 inches of water; bring to a boil. Cover and steam for 4-6 minutes or until crisp-tender; drain.
- 2In a small bowl, combine the eggs, bouillon, Italian seasoning, mustard and pepper; set aside.
- 3Layer half of zucchini mixture in a 1-qt. baking dish coated with cooking spray. Sprinkle with 1/2 cup Swiss cheese. Repeat layers. Pour egg mixture over top.
- 4Bake, uncovered, at 350° for 25-30 minutes or until a knife comes out clean.
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Nutritional Facts for Swiss Zucchini Bake
Serving Size: 1 (243 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 308.0
- Calories from Fat 182
- Total Fat 20.3 g
- Saturated Fat 11.3 g
- Cholesterol 235.7 mg
- Sodium 304.3 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 1.6 g
- Sugars 4.8 g
- Protein 22.6 g
The following items or measurements are not included: