So we got a huge zucchini from Rob’s co-worker. Honestly I wasn’t thrilled because last time when I made that, like 5 years ago (I made stuffed zucchini), I did not like it at all. BUT nowadays I’m more open to try new things. So I researched the best way to make zucchini and I came up with my own recipe that I knew I would like and can´t go wrong.
Zucchini is low in calories, no cholesterol, no sodium and with 100 g you’ll get 30 % of your daily dose of vitamin C. Usually eaten cooked – boiled, grilled, fried, baked, you name it. You can even make zucchini bread 😉 I’m not sure I’m ready for that yet 🙂 We are just getting to know each other. I started out with slicing the zucchini, since it was huge, I only used 4 slices. That’s what I could fit on the baking pan anyways. I whisked 5 small eggs, added little bit of milk, onion powder, fresh garlic, salt and then poured the liquid over the zucchini and mushrooms in a round baking pan.Put it in the oven for 15 minutes for 425 F. When it’s nice and brown on top, take it out and add your favourite cheese on top, I used mozzarella and blue cheese. Put back in the oven for 5-10 minutes, until the cheese is melted.
Serve with whatever you like! It is actually delicious. I have yet to try other recipes with zucchini but I think it is very good combined with eggs and cheese.Ours was very very big, so I have already done zucchini twice this week and I can make it one more time, so that is 12 meals out of one zucchini, how awesome is that!