Egg And Zucchini Crepes
|Dry breadcrumbs||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Zucchini||1 Large, cut into strips|
|Eggs||3 , beaten|
|Parsley||3 Tablespoon, minced|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Grated gruyere cheese||1⁄3 Cup (5.33 tbs)|
Saute bread crumbs in 1/4 cup butter; toss until lightly toasted.
Remove from pan; reserve.
Add rest of butter to pan; saute onion and zucchini until tender.
Add eggs, salt, and pepper; with fork very lightly scramble mixture over low heat.
Add egg mixture to bread crumbs.
Stir in parsley.
Divide mixture among crepes; roll up.
Arrange seam-side-down in buttered shallow baking dish.
Sprinkle with cheeses.
Bake at 375Â°F 10 minutes or until hot and cheese is golden.