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Ok, I saw this on Emeril Live last week and finally tried it tonight. I loved it!
Kielbasa (or your choice of sausage)
12 oz. small shrimp
2-3 cups shredded zuchinni
1 cup bread crumbs (I substituted crushed pork rinds)
2 beaten eggs
Shredded parmaesan cheese
Oregano
Garlic powder
Dried onions
Olive oil
Cut up sausage into bite size pieces and sautee in skillet with olive oil and dried onions (of course emeril used real chopped onions). Add shredded zuchinni and shrimp and sautee for a few more minutes. Season with garlic powder and oregano (or any spices of your choice). Drain some of the juice.
Mix the above with 3/4 cup crushed pork rinds. Stir in 2 beaten eggs. Put in casserole dish. Top with the rest of the crushed pork rinds (1/4 cup) and shredded parmaesan cheese. Bake at 350 degrees for 40-50 minutes or until top is golden brown.
note: these are all guesstimates on amounts of ingredients. You know Emeril always just throws a bunch of stuff in. The above is about the amounts I used and I liked it. Feel free to experiment. I may even experiment with other meats and veggies. And remember to yell "BAM" when you throw in the spices.
Kielbasa (or your choice of sausage)
12 oz. small shrimp
2-3 cups shredded zuchinni
1 cup bread crumbs (I substituted crushed pork rinds)
2 beaten eggs
Shredded parmaesan cheese
Oregano
Garlic powder
Dried onions
Olive oil
Cut up sausage into bite size pieces and sautee in skillet with olive oil and dried onions (of course emeril used real chopped onions). Add shredded zuchinni and shrimp and sautee for a few more minutes. Season with garlic powder and oregano (or any spices of your choice). Drain some of the juice.
Mix the above with 3/4 cup crushed pork rinds. Stir in 2 beaten eggs. Put in casserole dish. Top with the rest of the crushed pork rinds (1/4 cup) and shredded parmaesan cheese. Bake at 350 degrees for 40-50 minutes or until top is golden brown.
note: these are all guesstimates on amounts of ingredients. You know Emeril always just throws a bunch of stuff in. The above is about the amounts I used and I liked it. Feel free to experiment. I may even experiment with other meats and veggies. And remember to yell "BAM" when you throw in the spices.