ZUCCHINI FLORENTINE

Zucchini Florentine image

Make and share this Zucchini Florentine recipe from Food.com.

Provided by dicentra

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 small zucchini, cut in 1/4 inch slices
2 tablespoons butter or 2 tablespoons margarine
1 cup evaporated milk
3 slightly beaten eggs
1 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon paprika

Steps:

Place the zucchini in a 1 1/2 quart casserole, dot with butter. Bake at 400ºF until the zucchini is partially cooked but still crisp, about 15 minutes.
Combine the milk, eggs, salt, garlic salt, and pepper, pour over zucchini. Sprinkle with paprika.
Set casserole in a shallow pan, filling pan to 1 inch with hot water.
Bake at 350ºF. until a knife inserted halfway between the center and edge comes out clean, about 40 minutes.

Nutrition Facts : Calories 146.6, Fat 9.7, SaturatedFat 5.2, Cholesterol 128.1, Sodium 506.3, Carbohydrate 8.5, Fiber 1.4, Sugar 2.3, Protein 7.5

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