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Zucchini Parmesan Breakfast Loaf
2013-10-23
https://www.metro.ca/userfiles/image/recipes/quatre-quarts-toaste-marmelade-oranges-5251.jpg
PT20M
PT1H00M
PT1H20M
With the rack in the centre, preheat oven to 350°F (180°C).Butter a loaf pan and line it with parchment paper.In a bowl, whisk eggs and milk together. Add green onions and zucchini. Set aside.In another bowl, combine dry ingredients.Rub in butter with fingertips until mixture resembles coarse crumbs.Stir in zucchini mixture until batter is just moistened.Transfer the batter to the loaf pan, top with parmesan and grindings of pepper.Bake 1 hour or until golden brown and a toothpick inserted in the centre comes out clean.Cool to just warm before turning out and slicing.Toast slices and spread with cream cheese and top with smoked salmon and lump roe.
12
Académie Culinaire
0
0
0
0
2 Irresistibles omega-3 eggs
1/2 cup (125 mL) milk
4 green onion, finely chopped
1 1/2 cups (375 mL) grated zucchini
2 cups (500 mL) Selection all-purpose flour
1 Tbsp. (15 mL) Selection baking powder
1 tsp. (5 mL) Selection sugar
1/2 cup (125 mL) cold Selection butter, cut into cubes
1/4 cup (60 mL) grated Parmigiano Reggiano cheese
ground pepper to taste
Zucchini Parmesan Breakfast Loaf
12
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME
Ingredients
-
2
Irresistibles omega-3 eggs
-
1/2 cup
(125 mL)milk
-
4
green onion, finely chopped
-
1 1/2 cups
(375 mL)grated zucchini
-
2 cups
(500 mL)Selection all-purpose flour
-
1 Tbsp.
(15 mL)Selection baking powder
-
1 tsp.
(5 mL)Selection sugar
-
1/2 cup
(125 mL)cold Selection butter, cut into cubes
-
1/4 cup
(60 mL)grated Parmigiano Reggiano cheese
-
ground pepper to taste
-
Selection cream cheese
-
Irresistibles smoked salmon
-
lumpfish roe
Preparation
With the rack in the centre, preheat oven to 350°F (180°C).
Butter a loaf pan and line it with parchment paper.
In a bowl, whisk eggs and milk together. Add green onions and zucchini. Set aside.
In another bowl, combine dry ingredients.
Rub in butter with fingertips until mixture resembles coarse crumbs.
Stir in zucchini mixture until batter is just moistened.
Transfer the batter to the loaf pan, top with parmesan and grindings of pepper.
Bake 1 hour or until golden brown and a toothpick inserted in the centre comes out clean.
Cool to just warm before turning out and slicing.
Toast slices and spread with cream cheese and top with smoked salmon and lump roe.
Source :
Académie Culinaire
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
