Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
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
0 0 0 0
2 Irresistibles omega-3 eggs 1/2 cup (125 mL) milk 4 green onion, 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
0 Vote
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
    You might like:

    Flyer Deal  (1)
    SAVE $1.98 ON 2
    NATREL LACTOSE FREE, ORGANIC OR PLUS MILK

    NATREL LACTOSE FREE, ORGANIC OR PLUS MILK

    2 for $11.00

    2 L OR PHILADELPHIA CREAM CHEESE 340 g SELECTED VARIETIES, OR 5.99 EA.


  • 4
    green onion, finely chopped
  • 1 1/2 cups
    (375 mL)
    grated zucchini
  • 2 cups
    (500 mL)
    Selection all-purpose flour
    You might like:

    Flyer Deals  (2)
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $5.99 ea.

    2 - 2.5 kg SELECTED VARIETIES


    LIFE SMART FLOUR

    LIFE SMART FLOUR

    $6.99 ea.

    2.5 kg SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    Selection baking powder
  • 1 tsp.
    (5 mL)
    Selection sugar
    You might like:

    Flyer Deals  (2)
    LIFE SMART CANE SUGAR

    LIFE SMART CANE SUGAR

    $4.49 ea.

    900 g


    REDPATH SUGAR

    REDPATH SUGAR

    $2.99 ea.

    2 kg


  • 1/2 cup
    (125 mL)
    cold Selection butter, cut into cubes
  • 1/4 cup
    (60 mL)
    grated Parmigiano Reggiano cheese

  • ground pepper to taste
  • Selection cream cheese


  • Irresistibles smoked salmon
    You might like:

    Flyer Deal  (1)
    FRESH COHO SALMON OR ICELANDIC COD FILLETS

    FRESH COHO SALMON OR ICELANDIC COD FILLETS

    $10.99 /lb

    FAMILY PACK, MIN 900 g, 2.43/100 g



  • 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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.