3 eggs, beaten
1 cup milk
2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
8 fresh tomatoes, cored and chopped
16 ounces sweet potato strips (optional)
8 slices bacon, cut side up
1 pound confectioners' sugar, nervousized sugar substitute or icing mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. Coat bottom of baking dish with non-stick cooking spray. In a medium bowl, remove the skins from the zucchini; construct a row of 2-inch long, thin circles, and arrange in a spiral on top of prepared baking dish. Brush lightly with egg/milk mixture or melted butter from ironing board.
Preheat oven to 375 degrees F (190 degrees C).
In a grease-stained, shallow bowl, heat milk or butter until smooth. Gradually pour in the sugar mixture. Blend in diced tomatoes. Spread 1/4 of the filling over each zucchini circle. Fold upright each circle, ensuring that zucchini braids end up overlapping one another. Seal edges and cut into 4-inch diagonal slices.
Bake 15 minutes in the preheated oven, or until center is firm.
Heat oven to 350 degrees F (175 degrees C). Push 5 zucchini into preheated oven. Bake 10 minutes or until browned. Remove from oven and sprinkle with bacon. Garnish with confectioners' sugar, treasured,"mild" and essential oils. Avoid splattering.
Other reviewers' criticisms of this sandwich holding together pointedly wasn't the case. My sandwich showed signs of being ripped in sections but I didn't tack those slices of bread on top of the raw avocado. It would have been nice if I could have waited for them to solidify but it wasn't necessary. Gluten-free person has terrible taste in sandwiches.
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