Spinach, Zucchini And Egg Tian
|Spinach/2 packages frozen||2 Pound|
|Garlic||2 Clove (10 gm), minced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
|Zucchini||3 Medium (Thinly Sliced)|
|Eggs||4 , beaten|
|Milk||1 Cup (16 tbs)|
|Onions||2 , thinly sliced|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Preheat oven to 375°F.
Wash fresh spinach and remove stems; cook in water that clings to leaves, heating just until wilted. (Thaw frozen spinach.)
Fresh or frozen, press spinach in sieve to remove all liquid.
Melt margarine in skillet over moderate heat, add zucchini, onion and garlic, cook to soften but not brown.
Add spinach and toss together.
Add parsley, salt and pepper to taste.
Place in greased shallow casserole, 2 quart size.
Combine beaten eggs and milk and pour over vegetables.
Sprinkle with cheese.
Bake until cheese bubbles and eggs are set in center (test with blade of knife) about 30 minutes.