TheFoodTasting

Desciption

Tags

#Weeknight #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #North-american #Main-dish #Side-dishes #Eggs-dairy #Vegetables #Holiday-event #Kid-friendly #Vegetarian #Cheese #Dietary #Low-carb #Low-in-something #Squash #4-hours-or-less

Nutritions

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

Steps

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