Recipes ideas for Vegetables

Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |


1/4 lb. mushrooms, sliced
1 sm. zucchini, sliced
1 sm. green pepper, diced
3 tbsp. butter
1 c. diced cooked ham
1 lb. Ricotta cheese, drained
1 c. grated Mozzarella cheese
3 eggs, lightly beaten
1/2 c. cooked, squeezed spinach
2 tbsp. olive oil
1 tbsp. snipped dill
Pepper to taste

Preheat oven to 350 degrees. Oil 9 1/2 inch pie plate. In skillet, saute mushrooms, zucchini, green pepper in butter until vegetables are soft. Add ham and saute all for 2 minutes. Let cool.
In bowl, combine Ricotta cheese (drained if watery), Mozzarella cheese, eggs, the ham mixture, the spinach, olive oil, dill, salt and pepper to taste. Transfer to pie plate, sprinkle top with melted butter and bake for 45 minutes or until knife in center comes out clean

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