I love zucchini. In fact, it’s probably one of my favourite vegetables because of how versatile it is. I had picked up a couple of them the other day and needed to use them before they got too old. I found this recipe I thought sounded good. I did have to change it up a bit to make it low carb, but for anyone not following a low-carb diet, the original sounds pretty damn good too!
The original recipe is located here.
ZUCCHINI SIDE DISH
1 sm. onion, chopped
2 or 3 sm. zucchini, cut in pieces
1/4 c. grated cheese
1/4 c. sour cream
1 tbsp. butter
1 tsp. salt
1/8 tsp. paprika
1 beaten egg
Saute onion and zucchini in butter until tender; set aside. Stir next 5 ingredients over low heat until cheese melts then add beaten egg. Put all ingredients in casserole dish (I used an 8x8). Sprinkle with bread crumbs and dot with butter. Bake at 375 degrees for 20 minutes.
The changes I made to this when I made it were to use low-fat cheese, low-fat sour cream, Smart Balance (instead of butter) and I omitted the breadcrumbs completely.
When it was done baking it ended up having a fluffy, eggy texture mixed in with the chunks of zucchini if that makes sense. It had amazing flavour and was a great way to get in some veggies. My husband and I both really enjoyed it. I even had the leftovers for lunch the next day and they were great reheated.
We had this for dinner with the parmesan chicken I wrote about the other day. They went really well together.
1 comments:
That does look really yummy. I think I would throw in the same spices that are in the zucchini crescent pie recipe....I bet they would taste very similar.
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