Zucchini Souffle

April 27, 2013

140

we grow zucchini in our garden and we eat a lot of it. This is a yummy brunch recipe

3 Cups zucchini (grated skin on or off it’s your preference)

1/2 Cup olive oil, Plus 3 Tbsp

1 Cup Bisquick baking mix ( or your favorite baking mix)

1 tsp. Dry oregano

1 Tbsp. Fresh basil (finely chopped)

1/2 tsp. Salt

11/2 tsp. Black pepper

1/4 Cup green onions (tops and bottoms) finely chopped

1/2 Cup white onion (chopped)

1 1/2 Cups low fat cheddar cheese (grated)* I use Cabot low fat cheddar, its lactose free too

1/2 Cup Parmesan cheese ( grated)

6 Eggs ( beaten)

Non stick cooking spray

Baking dish ( 9 x 13 x 2)

Mixing bowl

Grater

Whisk

Frying pan (skillet)

Sieve (or colander lined with cheesecloth)

Before You Start: Wash and grate zucchini, prepare baking dish and preheat oven to 350° Lets Make It! In a pan (skillet) heat 3 Tbsp olive oil over medium high heat, add onions and zucchini and sauté until...
See the full directions on my site

Nutritions

Calories
319

Sodium
657mg
27% DV

Fat
26g
41% DV

Protein
8g
16% DV

Carbs
9g
3% DV

Fiber
2g
9% DV