Scalloped Zucchini:
A Garden's Bounty
Nature's most prolific crop yields a fantastic flavor in scalloped zucchini. Every year the question arises what do I do with all this zucchini. Try this recipe and you will never have to wonder again.
Ingredients4 servings=1 cup/serving=66 calories
- 2 medium zucchini, sliced thin
- 1/4 cup egg substitute
- 1 tsp dijon mustard
- Pepper to taste
- 1/8 tsp nutmeg
- 1small onion, sliced thin
- nonstick cooking spray
- 1 tomato, sliced thin
- 1/3 cup fresh grated Parmesan cheese
Preheat oven to 350 degrees.
Slice the zucchini, drain and towel dry with paper towels. Combine the egg substitute, mustard, pepper, onion and nutmeg in a bowl. Add the zucchini and mix to coat. Spray a casserole dish with non-stick spray. Add the zucchini mixture. Top with tomato slices and sprinkle with parmesan cheese. Cover, bake for 35 minutes or till done.
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