1. Pre heat oven to 350 F 2. Butter a small Pyrex. 3. Slice zucchini 6mm , not too thin. 4. Melt butter with oil in a large frying pan until butter foams. Saute zucchini until wilted and lightly colored. 4.Add shallots and cook 1 minute ( if youre using onions cook 3 minutes) 5 .Reduce heat cook 3 minutes more. 6.Stir together eggs, cream, salt and pepper and 1/2 the cheese. Stir in pinch nutmeg. 7. Stir zucchini into egg mixture, Pour into prepared pan. 8. Bake in 250 F oven about 30 minutes. Sprinkle cheese and bake until a toothpick inserted in the middle comes out clean. 9. Remove from oven. Let sit 10 minutes. Cut into squares. 10. Serve topped with tomato coulis. NOTES : May be done ahead up to 4 hours and reheated. Recipe by: Gourmet Magazine Posted to JEWISH-FOOD digest V97 #225 by Leon & Miriam Posvolsky
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1052g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1888 (81%)|
|Amt Per Serving||% DV|
|Total Fat 209.8g||280 %|
|Saturated Fat 102.8g||514 %|
|Monounsaturated Fat 69.7g|
|Polyunsanturated Fat 17.5g|
|Cholesterol 3601.1mg||1108 %|
|Sodium 1576.7mg||54 %|
|Potassium 1209.3mg||32 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 12.9g|
|Protein 104.4g||149 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2333
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!