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Tortino Di Zucchini

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Ingredients
  Sliced zucchini 1 Cup (16 tbs) (2 Small Ones)
  Flour 4 Tablespoon
  Green onions 4
  Olive oil/Other light oil 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Thinly sliced bacon/Ham 1⁄2 Cup (8 tbs) (Slivered, Canadian Variety)
  Eggs 6
  Evaporated milk 1⁄3 Cup (5.33 tbs) (Undiluted)
  Freshly ground black pepper To Taste
  Salt To Taste
  Dried marjoram leaves 1⁄2 Teaspoon, crumbled
  Dried sweet basil leaves 1⁄2 Teaspoon, crumbled
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

Wash and trim zucchini, halve lengthwise, and cut into diagonal slices.
Dust lightly with flour.
Slice green onions and 2 or 3 inches of the tops.
Butter generously a shallow round (1 1/2-quart) dish and place in 350°F oven while you mix the omelet.
Heat half the oil and butter in a small heavy skillet.
Toss in onion and bacon slivers or ham strips.
Stir over gentle heat a couple of minutes.
Push to side of pan and add the remaining oil and butter.
When hot, add zucchini and stir over moderate heat until lightly browned.
Beat eggs with milk just enough to mix well.
Season them with salt, pepper and herbs.
Spread zucchini mix in hot baking dish and pour eggs over it.
Mix lightly and sprinkle with cheese.
Bake at 350°F until set and slightly puffed, 15 to 20 minutes.
Do not overbake.
Cut in wedges and serve hot from baking dish.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Zucchini

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4.375
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1495 Calories from Fat 905

% Daily Value*

Total Fat 103 g157.8%

Saturated Fat 43 g215.1%

Trans Fat 0 g

Cholesterol 1424.5 mg474.8%

Sodium 2111.8 mg88%

Total Carbohydrates 69 g23%

Dietary Fiber 6.9 g27.8%

Sugars 14.7 g

Protein 77 g154.2%

Vitamin A 104% Vitamin C 79.4%

Calcium 101.4% Iron 75.9%

*Based on a 2000 Calorie diet

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Tortino Di Zucchini Recipe