Whatever you call it, it was good. It was something I came up with when dealing with that “must cook dinner” crunch time one evening after work. I have to admit, I have been very lazy with dinner this summer. On nice days, I sit outside with the kids and play until 7pm, when I realize that these kids should probably eat at some point. On the rainy days, I end up running errands. Go figure.
I grabbed whatever random veggies I had languishing in the fridge, and got to work. It turned out amazingly good.
Zucchini/Mushroom/Leek Suprise
Ingredients:
2 medium size zucchini – sliced in thin rounds
1 medium sized yellow squash – sliced thin
2 leeks – sliced thin
handful baby bella mushrooms, sliced thin
5 cloves garlic, chopped
1 cup panko crumbs
handful of fresh thyme, chopped
handful of fresh basil, chopped
1 cup of shredded cheese (mozarella and provolone work)
1/3 cup olive oil (good stuff)
3 eggs
salt
pepper
parmesean
Mix everything together in a big bowl and dump into a 9×13 pan. Sprinkle a couple drops of olive oil and parmsean cheese on top and bake in a preheated 350 degree oven for around 40 minutes. Serve with a salad. Enjoy!
About Hindy Garfinkel