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zucchini cheese charlotte



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  • Carbohydrates: 491.5
  • Fats: 48.0
  • Dietary Fiber: 21.0
  • Minerals: 62.0
  • Proteins: 55.0
  • Vitamins: 89.0
  • Water: 8.0


  1. In a colander
  2. Toss the zucchini with the salt and let drain for 1 hour
  3. Squeeze zucchini in batches in a tea towel to remove as much moisture as possible and
  4. In a bowl
  5. Toss it with the flour
  6. In a small skillet
  7. Cook the scallion in 1 tblsp of the butter over medium heat
  8. Stirring
  9. Until it is softened and let it cool
  10. In a bowl
  11. Combine well the eggs
  12. Milk and scallion
  13. Spread 1 slice of each bread slice with the remaining 2 tblsps butter and cut the bread into inch squares
  14. Arrange half the bread squares in a deep baking dish and top with half of the zucchini
  15. Sprinkle half of the cheeses and spread chilies over
  16. Top peppers with remaining bread
  17. Zucchini and cheese
  18. Pour milk mixture over and let stand
  19. Covered
  20. At room temperature for 3 hours
  21. Or chilled overnight
  22. Preheat oven to 350f
  23. Bake for an hour and 10 minutes
  24. Or until set and golden-brown
  25. Let stand 10 minutes before serving

Step 12

Total Time in Minute 130

Ingredients Count 11

cooking zucchini cheese charlotte

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