| Yield | |
|---|---|
| Source | https://www.notenoughcinnamon.com/goats-cheese-zucchini-and-cherry-tomat... |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | https://www.notenoughcinnamon.com/goats-cheese-zucchini-and-cherry-tomat... |
| Prep time | 45 minutes |
| 1 | Zucchini (sliced into half moons) | |
| 3 1⁄2 | Ounce | Tomatoes (chopped) |
| 4 | Eggs | |
| 2 | Tablespoon | Milk (plus 2 teaspoons) |
| 3⁄4 | Cup | Parmesan |
| 2 1⁄2 | Ounce | Goat Cheese |
| Dash | Salt | |
| Dash | Ground Black Pepper | |
| Dash | Garlic Powder | |
| 1⁄4 | Cup | Parsley (chopped) |
1.Preheat oven to 400 degrees. Spray a 8"x8" baking dish with nonstick spray. Arrange zucchini and tomatoes in the dish.
2.In a large bowl, whisk together eggs, milk and parmesan. Season with salt, pepper, and garlic powder to taste.
3.Pour over zucchini and tomatoes. Shake the pan a bit to make sure the mixture is well distributed. Sprinkle with big chunks of goats cheese. Bake for 25-30 minutes or until golden and cooked through.
4.Remove from the oven and sprinkle parsley on top. Allow to cool slightly then slice into pieces and serve.