 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This is my grandmother's recipe and I've been eating it at family celebrations since I can remember. I have changed a few ingredients to cut back on the cholesterol but it still has all the flavor and great texture. These measurements are made to feed a crowd but I regularly half it at home. My grandmother always served it as a side dish but it would be great for brunch and I love it cold for breakfast! Ingredients:
1 tablespoon olive oil |
8 small zucchini, thinly sliced |
3 (10 ounce) packages frozen artichoke hearts, thawed and hard leaves discarded |
1 (16 ounce) package frozen french style green beans, thawed (or 16oz frozen green beans, chopped) |
2 -4 green onions, green and white parts, thinly sliced |
1 3/4-2 1/2 cups egg substitute (original recipe calls for 7-10 eggs, if you prefer) |
1/2-3/4 cup grated parmesan cheese or 1/2-3/4 cup romano cheese |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons black pepper |
1/3 teaspoon garlic powder |
1/2 teaspoon salt (cheese will add saltiness) |
1/4 cup plain breadcrumbs |
Directions:
1. Heat oil in a large saute pan over medium heat.
2. Add zucchini and string beans, cooking until soft.
3. Add green onion and artichoke hearts, stir until heated through.
4. Add salt and pepper.
5. Transfer to a large bowl, cover and refrigerate until mixture is chilled.
6. Preheat oven to 325 degrees.
7. In a bowl combine egg substitue(or eggs if using), grated cheese, basil, garlic powder, and bread crumbs. Pour mixture into bowl of chilled vegetables and mix well. Vegetables should be well coated with egg mixture, if it seems dry add more egg substitue/another egg.
8. Spray a large baking sheet(with sides) with cooking spray. Sprinkle baking sheet with a few tablespoons of bread crumbs and shake back and forth to evenly coat the bottom and sides. There should just be a light dusting over the surface.
9. Spoon the vegetable mixture onto the baking sheet and spread evenly to the edges with a spatula.
10. Bake 25-30 minutes, or until a butter knife can be inserted in the center of the pan and comes out clean.
11. Let rest then cut into 2 x2 squares and serve. (note: My husband loves this right out of the oven but I prefer it room temperature, or even better, the next day cold out of the fridge!).
|
|