Monday, August 11, 2014

Laptop Lunches #142

Zucchini-Carrot Casserole (recipe below), chunks of nectarine, salmon with creamy piccata sauce (Eating Well Serves Two), Rainier cherries, and a cup of mini chocolate chips.

The sauce is a nice one for salmon; tart, but I like that. I may make it again. It was pretty simple.

As for the Zucchini-Carrot Casserole:

It was a simple invention out of the "necessity" that came as a result of having a half a zucchini around. But it was good!

Zucchini-Carrot Casserole

1 egg
2 tablespoons milk
Salt
Pepper
1/2 small zucchini, shredded
1/2 carrot, shredded

1. Grease a small casserole dish (mine was a 5 x 9). Preheat oven to 350 degrees.

2. Whisk egg, milk, and salt and pepper to taste. Stir in veggies. Put in pan.

3. Bake for about 30 minutes, or until set.

Serves: 2-3


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