Zucchini Imperial
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: 8
YIELD: 1 8 x 8 pan
UNITS: US
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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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