ZUCCHINI Side Dish w/MONTEREY JACK CHEESE

Table of Contents: VEGETABLES

 

¼ cup finely chopped onion

1 medium clove, minced

1 T. light olive oil, butter, margarine

1 3/4 cups coarsely grated zucchini

3 eggs

6 oz. coarsely grated Monterey Jack cheese

3 T. self-rising cornmeal

¼ tsp. cumin seed

¼ tsp. dried, crushed oregano

Pinch dried, crushed thyme

½ tsp. salt

4 drops Tabasco sauce

Paprika for garnish

 

 

 

 

 

Spray-oil a 2-quart or an 8” x 8” square baking dish.  In a large skillet over medium heat, cook the onion and garlic in the oil or butter until soft.  Add the zucchini and stir-fry for about 2 minutes until tender-crisp; then set aside.

 

In a large bowl, beat the eggs; then add the cheese, cornmeal, cumin, oregano, thyme, salt, and Tabasco sauce to blend.  Stir the zucchini mixture into the egg mixture until well mixed; then pour into the baking dish.  Sprinkle with paprika for garnish color.

 

Bake, uncovered, at 350 degrees for 20 minutes until set.  Allow 5 minutes resting time before cutting into squares to serve.

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