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Zucchini Sour Cream and Jack Cheese Bake




Source of Recipe


The Fish House in Stanley Park, Vancouver


List of Ingredients




4 tablespoons unsalted butter

1/2 cup finely chopped green onion

1 clove garlic, minced

1 pound zucchini, trimmed and sliced 1/8-inch thick

1/2 cup grated Jack cheese

1 egg

1/2 cup sour cream

1/2 teaspoon salt

2 tablespoons chopped fresh basil or 1 teaspoon dried

Recipe



Preheat the oven to 350 degrees. Butter an 8- by 8-inch baking dish.

Melt 1 tablespoon of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl. Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender. Transfer to a food processor and pulse until smooth. Add the remaining ingredients and pulse to combine. Add the onions and pulse once. Pour into the prepared baking dish. Bake for 30 minutes until lightly golden.

Makes four servings.

Total calories, 1008; fat, 93 grams; carbohydrates, 16 grams; fiber, 3 grams; and protein, 27 grams.