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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A nice meal to use up garden zucchini or squash! Ingredients:
1/4 cup butter (4 t.) |
1 1/2 lbs. summer squash or zucchini, sliced thin (7 medium) |
1 small onion, sliced or chopped |
1 clove garlic, minced |
1/2 t. salt |
1/2 t. pepper |
1/2 t. italian seasoning |
1/4 cup fresh parsley, chopped |
8 oz. monterey jack cheese, shredded |
2 eggs |
1/4 cup heavy cream |
2 t. dijon mustard |
Directions:
1. Sauté' the squash, onion and garlic in the butter in a large skillet
2. until tender and slightly browned. Sprinkle in the seasonings while
3. cooking the squash. Put the squash mixture in a greased 10-inch quiche
4. pan; mix in the cheese and parsley. Whisk the eggs and cream in a small
5. bowl; whisk in the mustard. Pour egg mixture over the squash; mix in
6. gently.
7. Bake at 375ºF for 25 minutes. Let stand a few minutes before
8. cutting.
9. Makes 6-8 servings (6 servings - 6.5 carbs each) (8 servings -
10. 5 carbs each)
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