This vegetable dish is packed with plenty of garlicky taste. Bring along breath mints if having this for lunch or dinner. Of course, you can omit the garlic, if you like, but garlic is good for your health. Studies have shown that it relaxes the blood vessels and increases blood flow.
As usual, I’m always on the look-out for food that is reaching its life expectancy. My zucchini was nearing death so I resurrected it into a baked au gratin dish.
I haven’t tallied the calories yet, but I will do that soon. The bake will easily serve 8 people as a side dish. Pair with pan-seared boneless chicken breasts.
I wanted to use some turkey bacon in the dish, but discovered I had none. I used bacon bits instead which kept the calories in check. If weight is not an issue for you, go for the gusto! Use real bacon (about 3 slices, cooked and chopped).
Ingredients
- 1/2 cup egg mates (or 3 eggs)
- 4 cups fresh spinach, chopped
- 1 garlic clove, finely chopped
- 1 medium onion, chopped
- 2 cups shredded zucchini
- 1/2 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese (low-fat, if available)
- 1/3 cup grated Parmesan-Romano cheese (the kind in a shaker can) for topping
- 1-2 tablespoons bacon bits (or 3 slices cooked bacon, chopped)
- 1 – 2 tablespoons olive oil
- Salt and pepper to taste
How To
Place shredded zucchini in a colander. Sprinkle with a teaspoon or so of kosher salt. Place colander in sink and let set for 20 minutes. The salt will extract excess moisture from the zucchini. Pat zucchini dry and transfer to a mixing bowl. Add chopped spinach, parsley, 1/2 cup grated Parmesan cheese and garlic to the mixing bowl. Set aside.
If using bacon slices, add to skillet and cook until crispy. Add chopped onion and cook until tender. If using bacon bits, add olive oil to skillet and cook onion.
Add onion and bacon to the zucchini mixture. Add eggs and mix well. Salt and pepper to taste. Transfer mixture into a baking dish that has been sprayed with non-stick cooking oil. Sprinkle the 1/3 cup grated Parmesan-Romano cheese over the top.
Bake in 350 degree (F) oven for 35-40 minutes. Refrigerate if dish is not served immediately. If allow to cool completely, you can cut into squares and reheat in microwave. If served hot from the oven, the mixture will need to be spooned onto serving plates.
Serves 8 people.
