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Swiss Zucchini Bake

2 small zucchini, halved lengthwise and sliced
1/4 cup chopped onion
2 eggs
1/2 tsp chicken bouillon granules
1/2 tsp Italian seasoning
1/4 tsp ground mustard
1/4 tsp pepper
1 cup (4 oz) shredded swiss cheese, divided

Place the zucchini and onion in a steamer basket. Place in a saucepan over 1 inch of water; bring to a boil. Cover and stearm for 4-6 minutes or until crisp-tender; drain.

Combine eggs, bouillon, Italian seasoning, mustard and peper; set aside.

Layer half of zucchini mixture in a 1 quart baking dish coated with cooking spray. Sprinkle with 1/2 cup Swiss cheese. Repeat layers. Pour egg misture over top.

Bake, uncovered, at 350 degrees for 25 to 30 minutes or until a knife inserted near the center comes out clean.

Serves: 2 to 4

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