Zucchini Imperial Recipes

ZUCCHINI IMPERIAL

Zucchini Imperial image

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!

Provided by Knitting Granny

Categories Cheese

Time 45m

Yield 1 8 x 8 pan, 8 serving(s)

Number Of Ingredients 6

Ingredients

4 cups zucchini, diced into bite-sized pieces
1 onion, diced fine
1 tablespoon vegetable oil
1 cup mayonnaise (you can use reduced fat mayo if you want)
2 eggs
1 cup parmesan cheese (I use the kind that comes pre-grated)

Steps:

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".

Nutrition Facts : Calories 217.4, Fat 16.5, SaturatedFat 4.3, Cholesterol 65.1, Sodium 423.2, Carbohydrate 10.8, Fiber 0.8, Sugar 4.2, Protein 7.5

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