Follow these steps for perfect results
zucchini
halved lengthwise and sliced
onion
chopped
eggs
chicken bouillon granules
italian seasoning
ground mustard
pepper
swiss cheese
shredded, divided
Prepare the zucchini and onion by halving the zucchini lengthwise and slicing. Chop the onion.
Steam the zucchini and onion in a steamer basket over 1 inch of boiling water for 4-6 minutes, or until crisp-tender. Drain well.
In a small bowl, whisk together the eggs, chicken bouillon granules, Italian seasoning, ground mustard, and pepper.
Preheat oven to 350°F (175°C). Coat a 1-quart baking dish with cooking spray.
Layer half of the zucchini mixture into the prepared baking dish.
Sprinkle with 1/2 cup of shredded Swiss cheese.
Repeat the layers with the remaining zucchini mixture and Swiss cheese.
Pour the egg mixture evenly over the top of the layered zucchini.
Bake uncovered for 25-30 minutes, or until a knife inserted into the center comes out clean.
Expert advice for the best results
For a richer flavor, use full-fat Swiss cheese.
Add a pinch of red pepper flakes for a little heat.
Top with breadcrumbs for a crispy texture.
Everything you need to know before you start
10 mins
Can be assembled ahead of time and refrigerated.
Serve warm in the baking dish, or portion onto plates.
Serve as a side dish with grilled chicken or fish.
Serve with a simple salad for a light lunch.
The acidity of the Riesling complements the richness of the cheese.
Discover the story behind this recipe
Popular in Swiss cuisine, often served as a side dish or light meal.
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