Ingredients

• 15 mL (1 tbsp.) butter
• 2 green zucchini, sliced
• 1 onion, finely chopped
• 1 clove garlic, chopped
• 3 eggs
• 250 mL (1 cup ) milk or cream
• 600 g Lafleur Fresh Veal Sausages, blanched* and sliced
• 30 mL (2 tbsp.) fresh parsley, chopped
• 125 mL (1/2 cup) Swiss or Mozzarella cheese, grated

* To blanch sausages, boil for 2 to 3 minutes.

Preparation

1. Preheat oven to 375°F (190°C).
2. Melt butter in a pot and sauté zucchini, onion and garlic for 2 to 3 minutes. Remove from heat and set aside.
3. In a bowl, beat eggs, then add milk.
4. Add vegetables and season to taste.
5. Place sliced sausages in a greased baking dish.
6. Pour egg mixture over sliced sausage and sprinkle with parsley.
7. Cover with cheese and bake in middle of oven for 12 to 15 minutes or until cheese is golden.