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Zucchini Parmesan Breakfast Loaf 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
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2 Irresistibles omega-3 eggs 1/2 cup (125 mL) milk 4 green onions, 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

Zucchini Parmesan Breakfast Loaf

Rate this recipe
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12
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    Irresistibles omega-3 eggs
  • 1/2 cup
    (125 mL)
    milk
  • 4
    green onions, finely chopped
  • 1 1/2 cups
    (375 mL)
    grated zucchini
  • 2 cups
    (500 mL)
    Selection all-purpose flour
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    900 g SELECTED VARIETIES OR 3.99 EA.


  • 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
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    SARTORI BELLAVITANO CHEESE

    SARTORI BELLAVITANO CHEESE

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    150 g, SELECTED VARIETIES


    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

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    DELI SLICED OR CUT, 2.42/100 G



  • ground pepper to taste
  • Selection cream cheese


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    227 - 250 g SELECTED VARIETIES


    BOURSIN CHEESE

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    125 - 150 g SELECTED VARIETIES



  • Irresistibles smoked salmon

  • lumpfish roe
Imprimer ma sélection

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

Legal Notice

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.

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