Zucchini, Red Pepper, and Corn Gratin
Source of Recipe
"The Best Vegetarian Recipes," by Martha Rose Shulman
* Exported from MasterCook *
Zucchini, Red Pepper, and Corn Gratin
Recipe By : Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish, Vegetables, Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon extra virgin olive oil
1 medium red bell pepper -- diced
-- (you can use large)
3 medium zucchini -- diced
-- (11/4 to 1 1/2 pounds)
2 large garlic cloves -- minced or pressed
salt -- to taste
freshly ground black pepper -- to taste
kernels from 1 ear corn
1 teaspoon fresh thyme leaves
or
1/2 teaspoon dried thyme
3 large eggs
or
2 whole eggs and
2 egg whites
3/4 cup low-fat milk
2 ounces Gruyere cheese -- grated
-- (about 1/4 to 1/2 cup)
Preheat the oven to 375 degrees F. Oil a 2-quart baking dish or gratin dish.
Heat the oil in a large, heavy nonstick skillet over medium heat. Add the bell pepper and cook, stirring, until it begins to soften, about 3 minutes. Add the zucchini, garlic, and about 1/4 teaspoon salt and continue to cook, stirring often, until the zucchini is translucent, but still bright green, 5 to 10 minutes. Stir in the corn, ground pepper, and thyme and cook, stirring for another few minutes, until the corn is barely tender. Remove from the heat and transfer to the baking dish.
Beat together the eggs and milk. Add about 1/2 teaspoon salt, pepper to taste, and the cheese; stir together. Pour over the zucchini mixture. Bake for 30 to 40 minutes, until firm and lightly browned. Serve hot or at room temperature.
Advance preparation: This can be made several hours ahead of serving. Serve at room temperature or reheat in a 250 degree to 300 degree F. oven for 20 minutes.
Makes 4 main-course or 6 side-dish servings.
Source:
"The Best Vegetarian Recipes"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
- - - - - - - - - - - - - - - - - - -
|
|
member logon
