Zucchini And Red Pepper Souffle Served Individual Recipes

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ZUCCHINI SOUFFLE



Zucchini Souffle image

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

1 cup flour
1 teaspoon baking powder
4 eggs
½ cup vegetable oil
1 onion, chopped
2 pounds zucchini, peeled and diced
salt and pepper to taste
paprika
chopped fresh parsley

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



Zucchini Souffle image

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

1 c flour
1 tsp baking powder
4 large eggs
1/2 c corn oil
8 oz cheddar cheese-shredded
1 large onion-chopped
2 large cloves garlic-minced
2 lb zucchini-peeled and diced
salt and pepper to taste
paprika-sprinkled ontop of souffle
fresh parsley-chopped ontop of souffle

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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