Ingredients
1/4 tsp. garlic powder
1/4 c. chopped parsley
4 well-beaten eggs or Egg Beaters
4 to 5 c. shredded or packed zucchini
1/4 tsp. salt
1 c. grated cheese (Cheddar)
1/4 tsp. pepper
1/4 c. biscuit mix
1 Tbsp. butter
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Stainless saucepan for sauces, reductions, emulsifications
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Stainless saucepan for sauces, reductions, emulsifications
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Sprinkle zucchini with salt; set aside for 1 hour. Place in colander; press out liquid. Thoroughly blend zucchini, cheese, pepper, garlic, parsley, biscuit mix and eggs. In 10-inch glass dish melt butter on High 30 seconds. Add zucchini mixture. Microwave on High uncovered for 10 minutes, stirring halfway through cooking. Rest 5 minutes. Top with chives. Serves 4 to 6.