Zucchini Souffle Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 medium: Zucchini, 6 equals 2lb
3/4 tsp: Salt,
2 slice: White bread,
1 cup: Milk,
1: Onion finely chopped,
1 Clove: garlic, minced
2 tbsp: Butter,
2 tbsp: Corn oil,
4: Eggs,
1/2 cup: Grated Parmesan cheese,
1/4 tsp: White pepper,
Directions:
Wash zucchini. Cut in 1/4 in. slices. Place in 3-qt saucepan with 1 cup
water and 1/4 tsp salt. Bring to boil and simmer 10-12 minutes until
zucchini is tender. Drain. Soak bread, torn in small pieces, in milk. Saute
onion & garlic in butter and oil over low heat until soft. Mash zucchini in
bowl. Add bread, after squeezing out excess milk. In small bowl beat eggs
until light. Add to zucchini mixture along with onion & garlic. Gently fold
in cheese, 1/2 tsp salt, and white pepper. Pour in buttered 1-1/2 qt.
souffle dish and bake at 375 for 45 minutes or until firm in center.
From the. Downloaded
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
water and 1/4 tsp salt. Bring to boil and simmer 10-12 minutes until
zucchini is tender. Drain. Soak bread, torn in small pieces, in milk. Saute
onion & garlic in butter and oil over low heat until soft. Mash zucchini in
bowl. Add bread, after squeezing out excess milk. In small bowl beat eggs
until light. Add to zucchini mixture along with onion & garlic. Gently fold
in cheese, 1/2 tsp salt, and white pepper. Pour in buttered 1-1/2 qt.
souffle dish and bake at 375 for 45 minutes or until firm in center.
From the
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Casserole