Bursting with intense flavour, these colourful squares are an excellent source of protein and key vitamins and minerals. Whenever possible, use organic ingredients. A tossed green salad and low-fat oven fries are ideal accompaniments to this family-friendly entrée.
4 medium-large zucchini, grated
Dash of salt
2 large carrots, grated
1 Tbsp (15 mL) olive or camelina oil
4 large free-range eggs
1 1/2 cups (350 mL) shredded Jarlsberg cheese (or substitute Swiss or Edam)
1/4 cup (60 mL) chopped parsley
2 green onions, chopped
1 garlic clove, minced
1 tsp (5 mL) basil
3 Tbsp (45 mL) grated Parmesan cheese
3 Tbsp (45 mL) dry-roasted sunflower seeds
Preheat oven to 350 F (180 C). Lightly grease 11 x 7 in (28 x 18 cm) baking dish. Place grated zucchini in colander and salt lightly. Let zucchini rest for 15 minutes. Squeeze out moisture from zucchini until quite dry. Pat grated carrot dry.
Heat oil in large skillet over medium heat. Add grated zucchini and carrot and sauté until crisp-tender.
Meanwhile, in medium bowl, beat eggs lightly. Mix in Jarlsberg, parsley, green onions, garlic, basil, and the sautéed veggies. Place mixture in prepared baking dish. Sprinkle with grated Parmesan and sunflower seeds.
Bake for 30 minutes, or until filling is set. Remove from oven and cool slightly for a minute or two. Cut into squares. Squares can be served both hot or cold.
Serves 6.
Each serving contains: 201 calories, 18 g protein, 11 g total fat (3 g sat. fat, 0 g trans fat); 10 g total carbohydrates (5 g sugars, 3 g fibre); 233 mg sodium
source: “Easter Eggs-travaganza“, alive #390, April 2015
