One of my favorite dishes is a meatless option. I was served this by a dear friend who cooked for me on a Friday evening in Lent. So thoughtful and after the first bite, I insisted on the recipe. It's been in my repertoire ever since.
I don't know the source for the recipe but here's the general approach. Very thinly slice 2 or 3 zucchinis. You want about 4 cups, although I usually eyeball it. Chop an onion and saute the zucchini and onion in about 1/2 a stick of butter. Once the veggies are nice and tender, add some Italian seasoning, salt and pepper. Stir in 3 eggs and a bunch of shredded mozzarella cheese. Bake at 350 for about 30 minutes.
We will serve this with keto cranberry orange muffins. I only have a printed recipe for this, too! But there are tons of recipes out there. I see that my good friend, Carolyn Ketchum, (lol - I wish!) has one on her site (All Day I Dream About Food), though I have not tried that one. We have some cranberries left over after making her keto cranberry sauce for the Thanksgiving table, so this is a good way to use them up.
I made the zucchini quiche and loved it! Thank you for posting it.
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