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Zucchini Cheese Squares
Source of Recipe
Kayat's Recipes from Bruces LC Recipes
Recipe Introduction
Reheats well, and would be great for breakfast!
Per Serving (excluding unknown items): 402 Calories; 35g Fat (68.0% calories
from fat); 31g Protein; 6g Carbohydrate; 1g Dietary Fiber; 126mg
Cholesterol; 750mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat;
1/2 Vegetable; 4 Fat.
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List of Ingredients
8 tablespoons grated parmesan cheese -- divided
½ cup sesame seeds
½ cup vegetable oil
1 small onion -- chopped
1 clove garlic -- minced
2 cups shredded zucchini
6 eggs -- beaten
1/3 cup Pork Rinds (54 piece bag) -- crushed
½ teaspoon salt
½ teaspoon black pepper
3 cups shredded cheddar cheese Recipe
Preheat oven to 325 and grease a 9x13 pan. Sprinkle the bottom of the pan with
3 tablespoons of the Parmesan cheese. Place the sesame seeds in a dry,
medium-sized nonstick skillet over medium high heat. Sauté, stirring
constantly, until lightly browned. Remove from heat and cool.
In a large bowl, combine vegetable oil, chopped onion, minced garlic, grated
zucchini, eggs, low carb bread crumbs (or crumbled WASA Fiber Rye crackers
or crumbled pork rinds), salt, oregano, pepper, and cheddar cheese. Stir
until well combined.
Spread the mixture into the prepared baking pan and sprinkle with the remaining
5 tablespoons of Parmesan cheese and the toasted sesame seeds.
Bake 30 minutes or until set when lightly touched in the center. If you want
the top browned, raise the oven temperature to 450 degrees for the
last 10 minutes of baking. Let cool at least 15 minutes before cutting into
squares.
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