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Zucchini Parmesan Appetizer |
Ingredients
- 3 pounds cubed Zucchini
- 5 tablespoons unsalted butter, divided
- 1 chopped large onion
- 4 minced garlic cloves
- 2 beaten eggs
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup fresh white bread crumbs
- 1/4 cup packed and chopped fresh basil leaves
- Salt and pepper to taste
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Place zucchini in a pot with about 1 inch of water. Bring to a boil, and cook until tender but still firm, about 10 minutes.
- Drain zucchini and transfer to a large bowl.
- Mash with a fork, then transfer to a fine mesh strainer or sieve, pressing to release excess water.
- Return to mixing bowl. Melt 4 tablespoons butter in a large skillet over medium-high heat.
- Add onion and garlic, and cook until lightly browned being careful not to burn the garlic.
- Remove from heat, stir into the zucchini.
- Mix in the eggs, Parmesan cheese, bread crumbs, and basil. Season with salt and pepper.
- Butter an 8 inch square baking dish with remaining butter.
- Pour the zucchini mixture into the dish, and spread evenly.
- Bake in the preheated oven until firm in the center and lightly browned on top, about 45 minutes.
- Allow to cool, cut into squares, and serve.
Enjoy the appetizer with your loved ones and read out our more tasty appetizers recipes Here.
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