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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Egg / Difficulty: Easy / Number of Servings: 8 |
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Directions: Grease a 2 quart rectangular baking dish; set aside.
Halve the zucchini lengthwise and slice into 1/4 inch thick pieces. Cut the yellow sweet pepper into 1/4 inch strips.
Snap off and discard woody bases of asparagus. Cut into 1 inch pieces.
In a saucepan, bring about 1 inch water to boiling.
Add asparagus, pepper and onion; bring just to boiling; reduce heat slightly; cover and cook about 1 minute or until crisp-tender.
Drain well, reserving some asparagus tips for garnish.
Spread asparagus-pepper mixture evenly in baking dish.
Layer zucchini slices over asparagus-pepper layer.
Combine remaining ingredients.
Pour over vegetables in dish.
Sprinkle with shredded Swiss cheese.
Bake, uncovered, in a 350° oven about 35 minutes or until a knife inserted near center comes out clean.
Let stand 10 minutes before serving.
Garnish each serving with asparagus tips, if desired.
Yield: 8 servings.
| Ingredients:
1/4 Quart(s) half & half, light cream, or milk
10 slightly beaten eggs or egg beaters
1 small (about a cup), zucchini
1/3 onion, chopped
1 medium yellow sweet pepper
1 1/2 fresh asparagus
2 Bunch(s) snipped fresh (or 2 tsp. dried) parsley
2083/10000 Ounce(s) salt
1/12 Ounce(s) black pepper |
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