Zucchini Pancake (Portugal) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Contributed by Betty G. Alexander, Norwalk, CA. Ingredients:
4 -5 medium zucchini |
5 tablespoons salad oil |
1 medium onion, chopped |
1 green bell pepper, chopped |
1 tablespoon dry parsley flakes |
1 (8 ounce) can tomato sauce |
1 teaspoon basil |
1 teaspoon oregano |
5 eggs |
1/2 cup milk |
salt |
pepper |
3/4 cup grated cheddar cheese |
paprika |
Directions:
1. Slice zucchini thin (easiest if use food processor).
2. Place salad oil in heavy 10-inch oven-proof skillet.
3. Add zucchini, onion, green pepper and parsley flakes.
4. Cook until zucchini is lightly browned and wilted.
5. Add tomato sauce, basil and oregano.
6. Simmer over low heat until mixture is moist, but not soupy.
7. Beat eggs; add milk, salt and pepper.
8. Pout over hot zucchini mixture.
9. Cover and cook over low heat until eggs begin to set.
10. Sprinkle with grated cheese and paprika.
11. Slip under broiler until cheese is melted and lightly browned.
12. Cut in wedges and serve.
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