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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Zucchini Florentine Recipe

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This recipe for Zucchini Florentine is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbsp. butter
1 lb. zucchini, diced
2 pimentos, diced
3 green onions, chopped
1 clove garlic, crushed
2/3 cup sauterne
juice of 1/2 lemon
1/8 tsp. nutmeg
1 Tbsp. parlsey/cilantro
1/2 tsp. salt
Dash pepper
6 eggs, separated
2 Tbsp. parmesan cheese
Directions:
Directions:
Melt butter and saute zucchini, pimentos, green onions, and garlic until golden. Add sauterne, lemon juice, nutmeg, parsley/cilantro, salt, and pepper. Cook over high heat for 15 minutes or until zucchini is tender but firm. Separate eggs. Beat yolks and parmesan cheese together. Add to zucchini mixture. Beat whites until stiff. Fold into zucchini mixture. Pour into greased baking dish. Bake at 400 degrees for 25 minutes, or until set.

Makes 4-6 servings.
Personal Notes:
Personal Notes:
Gourmet Club: Italian Dinner, January 1970

 

 

 

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