Oven Roasted Tomato Pesto Recipe - Jeanette's Healthy Living
INGREDIENTS
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1.Heat the oven to 375F.
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2.Using a mandoline, a food processor or a sharp knife, thinly slice the zucchini.
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3.Sprinkle salt all over the zucchini slices, toss thoroughly with your fingers and let sit for 20-30 minutes.
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4.Place the zucchini slices in a cheese cloth or and give it a good squeeze to take out all the moisture.
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5.In a mixing bowl, lightly beat the eggs with the milk. Season with salt and pepper.
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6.Stir in 1 cup shredded cheese.
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7.In a quiche pan , arrange half of the drained zucchini slices and sprinkle 1/4 cup cheese on top of them.
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8.Arrange a second layer of zucchini slices and pour the milk mixture over them.
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9.Finish the quiche with the remaining 1/4 cup shredded cheddar cheese.
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10.Bake the zucchini quiche in the hot oven for about 50-60 minutes until set and the top of the quiche is golden brown.
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11.Remove from the oven and serve either warm or cold.
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