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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 57.0
  • Total Fat: 3.3 g
  • Cholesterol: 34.4 mg
  • Sodium: 71.0 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.4 g

View full nutritional breakdown of Zucchini and carrots square calories by ingredient
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Zucchini and carrots square

Submitted by: ZOEANAEL

Introduction

Really easy to make, so convenient as an savory breakfast! I like to take two of these and eat them on english muffin. Really easy to make, so convenient as an savory breakfast! I like to take two of these and eat them on english muffin.
Number of Servings: 16

Ingredients

    1 tsp olive oil
    1 large onion, finely chopped
    1 large zucchini, diced
    2 pinchs of salt
    2 large eggs
    1/4 cup milk
    3 medium carrots, shredded and dried (check the instructions)
    1 cup Gruyère cheese
    Optional : 1 tbsp chopped aneth

Tips

The nutritional infos are for individual square. I used 1% milk and full-fat gruyère. It can be eaten hot or room temperature.


Directions

1. Preheat the oven at 375 degrees. Spray an 8'' square casserole with Pam.

2. Heat the oil at medium in a non adhesive pan and saute the onion for about 3 minutes. Add the zucchini and saute as well at medium-high for 7-10 minutes, until all the water in the vegetables evaporates.

3. In a bowl, beat the eggs, milk and salt together. Add the shredded carrots (prior to that, patted them dryn with paper towel, you want to remove most of the moisture.). Add the onion and zucchini, the cheese and the aneth if you want. Mix well.

4. Pour in the casserole, spreading it evenly and put in the oven for 45 minutes, until the center is set.

5. Let cool on a rack for 10 minutes before you cut it in 16 squares.

Serving Size: Makes 16 small squares or 4 full course servings.






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