Zucchini Fritada
Item
Title
Zucchini Fritada
Description
A recipe for Zucchini Fritada
Creator
Cynthia Benedict
pages
54
transcription
Ingredients
1 lb. zucchini, thinly sliced
½ medium onion
2 Tbsp. margarine
8 oz. Farmers or Feta cheese
2 Tbsp. fresh dill (optional)
3 eggs
Salt to taste
¼ c. grated Parmesan
Directions
Drain zucchini for ½ hour in a colander. Saute onion in margarine and add zucchini, cooking a few minutes. Cool. Preheat oven to 375°. Crumble the Feta or Farmers cheese and add to zucchini. Sprinkle with dill. Beat the eggs and add to the zucchini, mixing well. Place the mixture in a greased 9 inch pie plate or casserole. Sprinkle with grated Parmesan. Bake 45 minutes or until golden brown. Serves 4.
1 lb. zucchini, thinly sliced
½ medium onion
2 Tbsp. margarine
8 oz. Farmers or Feta cheese
2 Tbsp. fresh dill (optional)
3 eggs
Salt to taste
¼ c. grated Parmesan
Directions
Drain zucchini for ½ hour in a colander. Saute onion in margarine and add zucchini, cooking a few minutes. Cool. Preheat oven to 375°. Crumble the Feta or Farmers cheese and add to zucchini. Sprinkle with dill. Beat the eggs and add to the zucchini, mixing well. Place the mixture in a greased 9 inch pie plate or casserole. Sprinkle with grated Parmesan. Bake 45 minutes or until golden brown. Serves 4.
