Thursday, August 15, 2013

Zucchini and Egg Casserole

(based on a recipe in Nourishing Traditions)

3 medium zucchini, cut into matchstick pieces (or shredded) (1 to 1-1/2 lb)
1 T salt (for draining)
2 medium onions, peeled and thinly sliced (about 12 ounces)
4 T olive oil
6 eggs
2 cloves garlic, peeled and crushed
Juice of 1 lemon (2 T)
1/2 t salt
1/4 t pepper

Mix zucchini with 1 T salt and leave in a colander to drain for 30 minutes.  Rinse and squeeze dry in a paper towel.  Saute about 1 minute in the olive oil.  Transfer to a bowl with a slotted spoon and mash up with a potato masher. 

Saute the onions until golden and add to the zucchini.

Beat eggs with salt, pepper, lemon juice and saffron.  Stir in the zucchini and onions.  Pour into a well-oiled 9x13 Pyrex-type pan and bake about 30 minutes at 375 or until top is browned.  

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