Name: Zucchini Imperial
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 8 x 8 pan, 8 serving(s)
Ingredients: 4 cups zucchini, diced into bite-sized pieces; 1 onion, diced fine; 1 tablespoon vegetable oil; 1 cup mayonnaise (you can use reduced fat mayo if you want); 2 eggs; 1 cup parmesan cheese (I use the kind that comes pre-grated)

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Recipe by Knitting Granny

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We love this! It's not exactly figure-friendly but zucchini season only comes once a year. You can use more zucchini than the amount called for, depending on the amount available to you and/or how far you want to stretch the recipe. This makes a wonderful (vegetarian) main course, or beautifully accompanies pork, chicken, beef, fish as a side dish. Add a green salad and some crusty bread...Heaven!

Ready In:: 45mins
Serves:
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ingredients

4 cups zucchini, diced into bite-sized pieces
1 onion, diced fine
1 tablespoon vegetable oil
1 cup mayonnaise (you can use reduced fat mayo if you want)
2 eggs
1 cup parmesan cheese (I use the kind that comes pre-grated)

directions

Heat vegetable in a large fry pan over med-high heat.
Stir in zucchini and onion and cook just until veggies are tender crisp, stirring frequently - about 5 minutes.
In a large bowl stir together the mayo, eggs and parmesan cheese.
Add the veggies to the mayo mixture and stir just until veggies are mixed-in.
Grease (or spray) an 8 x 8 pan or the equivalent. (I have a medium sized souffle dish I like to use.).
Pour zucchini mixture into prepared pan.
Bake at 350 degrees for about 25 - 30 minutes, or until golden brown and "set".

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RECIPE MADE WITH LOVE BY

@Knitting Granny

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@Knitting Granny

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"We love this! It's not exactly figure-friendly but zucchini season only comes once a year. You can use more zucchini than the amount called for, depending on the amount available to you and/or how far you want to stretch the recipe. This makes a wonderful (vegetarian) main course, or beautifully accompanies pork, chicken, beef, fish as a side dish. Add a green salad and some crusty bread...Heaven!"

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photo by Parsley

5/22/2011

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review by Parsley

5/22/2011

Loved it. It stayed moist after baking and wasn't overly "eggy." The parmesan cheese was perfect for this. I loved that the cheese was throughout and not just on top. I used a combination of green and yellow zucchini. The only thing I added was a little salt and pepper. Loved it; thanx!

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creation by Knitting Granny

9/3/2008

We love this! It's not exactly figure-friendly but zucchini season only comes once a year. You can use more zucchini than the amount called for, depending on the amount available to you and/or how far you want to stretch the recipe. This makes a wonderful (vegetarian) main course, or beautifully accompanies pork, chicken, beef, fish as a side dish. Add a green salad and some crusty bread...Heaven!