Baked Zucchini with Cheese
Yield
3 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
zucchini
sliced very thin |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
prepared mustard
|
|
| ⅛ | teaspoon |
white pepper
ground |
|
| ⅛ | teaspoon |
nutmeg
|
|
| 1 | each |
scallions, spring or green onions
sliced thin |
|
| ½ | cup |
swiss cheese
lowfat, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
zucchini
sliced very thin |
|
| 1 | each |
eggs
|
|
| 5 | ml |
prepared mustard
|
|
| 0.6 | ml |
white pepper
ground |
|
| 0.6 | ml |
nutmeg
|
|
| 1 | each |
scallions, spring or green onions
sliced thin |
|
| 118 | ml |
swiss cheese
lowfat, grated |
|
Directions
Put the zucchini in a colander or on towels to drain off the moisture.
Combine the remaining ingredients.
Add the zucchini and mix well.
Pour into a lightly oiled 2-quart casserole.
Bake at 350℉ (180℃) for 40 to 45 minutes.
