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Now I love zucchini bread as much as the next guy but this is a wonderful recipe for using all that fresh zucchini from the garden without going sweet. Stuffed in a pita it makes 4 sandwiches or is good alone topped with fresh tomato slices.
Grate zucchini into a colander and set aside to drain.
In a large skillet, saute the garlic and shallots in olive oil until soft. Add spinach, zucchini and herbs and cook until softened and the liquid is absorbed.
In a bowl beat the eggs and add the parmesan cheese. Pour over the zucchini mixture and let it cook until nearly set. Flip the whole thing over to cook the other side (I cut it into four pieces and turn them individually -makes it easier).
Sprinkle the jack cheese on top after turning and allow the cheese to melt. Serve as is, topped with tomato slices or stuffed into 4 pita halves.
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