ZUCCHINI SOUFFLE
A delicious, simple zucchini souffle recipe given to me by my mother. If you like zucchini, then you'll love this!
Provided by SARINAW
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
- Bake in preheated oven for one hour.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 17.4 g, Cholesterol 93 mg, Fat 16.5 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 253.8 mg, Sugar 2.8 g
ZUCCHINI SOUFFLE
This is a recipe I found on the internet. I made some changes to it to make it more flavorful. It was a big hit with my family! Its light, fluffy and cheesy. I added my photo!
Provided by Lillian Russo
Categories Side Casseroles
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees F (175 degrees C).
- 2. Saute the onions, garlic and zucchini in a little olive oil til onions are tender. Pour off any liquid that may be in bottom of pan. Season with salt and pepper to taste. Set aside til cool.
- 3. Sift flour and baking powder together into a large bowl. Lightly beat eggs, and mix them into the flour with the oil. Add the cheddar cheese. When the sauteed veggies have cooled, add them to the flour mixture also.
- 4. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
- 5. Bake in preheated oven for one hour.
- 6. Let the souffle set for about 15 minutes before cutting.
- 7. Serve warm or room temperature.
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