Hearty Zucchini Sandwich
These economical and nutritious zucchini and egg patties make very tasty, satisfying sandwiches.
1 pound zucchini, coarsely shredded and salted
2 tablespoons vegetable oil
1 large onion, minced
1 clove garlic, minced
1 cup fine dry bread crumbs
6 Large Chino Valley fresh eggs
1/4 cup freshly grated Parmesan cheese
6 onion or garlic rolls, split and toasted
- Drain and squeeze zucchini dry.
- In a 12-inch non-stick frying pan in 1 tablespoon oil, sauté onion, garlic and zucchini.
- In large bowl, mix together cooked onion and zucchini, bread crumbs, eggs and cheese. Place remaining oil in omelet pan and ladle in 1 cup portions zucchini mixture.
- Cook over medium heat about 2 minutes on each side. Fold in thirds and keep warm.
- Serve on toasted rolls.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe without roll): Calories 244, Protein 12g, Carbohydrates 23g, Fiber 3.4g, Fat 12g, Cholesterol 216mg, Sodium 290mg, Iron 2.4mg.
Recipe provided courtesy of Chino Valley Ranchers.