| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Tasse | Grated; uncooked zucchini, squeezed to drain moisture |
| 1 Tasse | Bisquick or Jiffy Mix |
| 1 gross | Onion; chopped (about 1 cup) |
| 1/2 Tasse | parmesan grated |
| 1 Esslöffel | Parsley fresh, minced |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | oregano |
| 1/2 Teelöffel | Garlic powder or garlic granules |
| 1 Prise | pepper |
| 1/2 Tasse | vegetable oil |
| 4 | Eggs slightly beaten |
|
Mix and beat all ingredients, except zucchini. Fold in zucchini. Pour into a greased 10-inch pie plate or quiche pan.
Bake in 350 degree oven until filling is browned and knife inserted comes out clean. (35 to 40 minutes)
You may add grated Cheddar cheese and top with Ratatouille (diced eggplant, sliced onions, garlic, green peppers, tomatoes, all sauteed in a little olive oil. Season with a little oregano or fresh basil and salt and pepper).
Substitute yellow squash for zucchini. This freezes well and may be warmed in the microwave oven after thawing.
|
|
Anmerkungen zum Rezept:
|
