Zucchini Mold Recipe
Summary
Ingredients
| Zucchini | 1 3/4 Pound, grated | |
| Onion | 1 , chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Butter | 2 Tablespoon | |
| Eggs | 4 standard | |
| Cream cheese | 1 1/4 Cup (16 tbs) | |
| Mixed herbs | 2 Tablespoon, chopped | |
| 3 tbsp strong Dijon mustard | ||
| Cayenne pepper | 1/2 Teaspoon | |
| Salt | To Taste | |
| Pepper | 1 | |
Directions
Put the zucchini (courgettes) in a dish with 1/4 cup (41/2 table spoons) of water.
Cover and microwave on HIGH for 10 minutes.
Put the onion, garlic and butter in a small dish.
Microwave on HIGH for 3 minutes.
Put the zucchini (courgettes) in a strainer (sieve) and leave to drain.4.
Break the eggs into a bowl and beat with a hand whisk.
Stir in the cream cheese, herbs, mustard, Cayenne pepper and the onion and garlic mixture.
Add salt and pepper to taste.
Stir carefully.
Gently press down on the zucchini (courgettes) to extract as much liquid as possible, then add to the bowl and stir well.
Butter the base of a Pyrex cake mold (mould) 10 inches (22 cm) in diameter.
Pour in the mixture.
Cover and microwave on HIGH for 12 minutes.
Remove the cover and chill in the refrigerator for 2 hours.
Cover and microwave on HIGH for 10 minutes.
Put the onion, garlic and butter in a small dish.
Microwave on HIGH for 3 minutes.
Put the zucchini (courgettes) in a strainer (sieve) and leave to drain.4.
Break the eggs into a bowl and beat with a hand whisk.
Stir in the cream cheese, herbs, mustard, Cayenne pepper and the onion and garlic mixture.
Add salt and pepper to taste.
Stir carefully.
Gently press down on the zucchini (courgettes) to extract as much liquid as possible, then add to the bowl and stir well.
Butter the base of a Pyrex cake mold (mould) 10 inches (22 cm) in diameter.
Pour in the mixture.
Cover and microwave on HIGH for 12 minutes.
Remove the cover and chill in the refrigerator for 2 hours.
Chef
