This is a company-worthy dish and one of our long-time favorites! We especially love the flavor of this dish and the way the zucchini stays firm and green during baking. It makes a nice presentation, too. People will think you slaved over this, but it is so easy, that it is embarrassing. Great dish for potlucks. Excellent alternative to the Green Bean Casserole. This recipe serves 4, but ingredients can be easily increased to serve a crowd. Enjoy!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Vegetables
Number Of Ingredients 11
Steps:
- PREP FIRST! Preheat oven to 350 degrees
- Line an 8-inch baking pan with parchment paper and spray with kitchen spray. Melt the 2 tablespoons of butter, and set aside.
- Toast the ½ English Muffin nice and brown, then grind it to make fresh bread crumbs. These are awesome crumbs, or use a bread you like. The Bullet makes short work of making bread crumbs.
- Grate the Fontina and Parmesan cheese, and mix together in a small dish.
- Saute the onion in 1 tablespoon of olive oil until lightly brown.
- PUT IT ALL TOGETHER: Wash and slice the zucchini and place a single layer (half of the zucchini) in the prepared pan. Add half of the sauteed onions and half of the cheese.
- Place the last layer of zucchini in the pan. Add the rest of the sauteed onions and the remaining cheese. Sprinkle to taste with salt and pepper, and pour the beaten eggs evenly over all.
- Top with the fresh bread crumbs and drizzle with the melted butter.
- Bake in the preheated oven 45 minutes until nicely brown and slightly puffed. Tent with foil for 5 minutes, cut into squares, then serve. Enjoy!
- Here is how it looks!
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