Categories: Casseroles, May2012, Zucchini

Ingredients

• 2 Tbs olive oil
• 4 zucchini, unpeeled, thinly sliced (about 6 cups)
• 1 cup (2 bunches) sliced green onions, including some tender green tops
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• Freshly ground black pepper
• 2 large eggs
• 1 cup grated Monterey Jack cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 Tbs fresh lemon juice
• 2 Tbs freshly grated Parmesan cheese

Directions

1. 1) Preheat oven to 350 degrees F. In a large skillet over medium heat, warm oil. Add zucchini, green onions, and garlic and sprinkle with oregano, salt, and pepper. Saute until tender-crisp, 5-6 minutes. Transfer to a 2 1/2 quart casserole dish lightly coated with cooking spray or oil.

2. 2) In a medium bowl, beat eggs. Stir in cheeses, parsley, and lemon juice. Mix with zucchini and onion. Sprinkle with Parmesan cheese.

3. 3) Bake uncovered, until bubbly, 35-40 minutes.

Email to a friend | Print this recipe | Back