3 med. Zucchini (about 5 ounces each)
3 quarts of boiling water
3 eggs, beaten
1 garlic clove, minced
1 small tomato, chopped
4 slices (about 6 ounces) of American Sliced cheese, slice into tiny pieces
2 slices of wheat bread dried out and cubed
3/8 of a teaspoon of salt
3 dashes of fresh ground pepper
3 teaspoons of grated Parmesan cheese
No nutrition information available
In a 6 quart pot add whole zucchini into 3 quarts of boiling water. Boil for 5 to 10 minutes until fork-tender. Using tongs remove zucchini and rinse with cold water.
Preheat oven to 350 degrees.
In a medium bowl, beat eggs. Cut zucchini into small cubes and add to eggs. Add chopped tomato, minced garlic, American cheese, dried and cubed bread, salt, and pepper. Place in casserole dish. Sprinkle Parmesan cheese on top and place into preheated oven for 25 minutes.
Note: For each additional serving increase by 1 zucchini, 1 egg, half a slice of bread, slice of cheese. Adjust as needed