Recipe adapted from Anne Lindsay, Smart Cooking. Macmillan Canada; Toronto: 2002
Ingredients
- 1 tsp olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 cups zucchini, thinly sliced, unpeeled
- 1/4 cup fresh parsley leaves, chopped
- 4 eggs, lightly beaten
- 1 pkg (10 oz) frozen chopped spinach, thawed and drained
- 3/4 tsp salt
- 1/4 tsp pepper
- pinch ground nutmeg
- 1/2 cup mozzarella, goat, or soy cheese (optional)
Instructions
- In a nonstick skillet, heat oil over medium heat. Add onion and cook until tender. Add zucchini and garlic, cook, stirring, for 5 minutes. In bowl, combine cheese, parsley, eggs, spinach, salt, pepper, and nutmeg; stir in zucchini mixture. Spoon into lightly greased 9-inch pie plate. Bake in 325ºF oven for 35 to 45 minutes or until set but still moist in the center. Serve hot or cold; makes 4 main-course servings.
Notes
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