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| Zucchini Souffle submitted by Mom Johnson |
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Description
Need to use up some of those wayward zucchini? From my friend, Sue.
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Directions
Wash zucchini and cut into 1/4 inch slices. Places slices in a saucepan adding 1 cup water and 1/4 tsp. salt. Bring to a boil over high heat. Reduce heat and simmer. Simmer for 10-12 minutes or until zucchini is fork-tender. Place in colander and drain well. Meanwhile in a small bowl, soak the bread which has been torn into bite-sized pieces, in the milk. In an 8-inch skillet, saute onion and garlic in butter and oil over low heat until soft, about 3-4 minutes, stirring frequently. Butter the inside of a 1 1/2 quart souffle dish. Return the drained zucchini to saucepan and mash with a fork. Add the soaked bread, squeezing out the excess milk. Mix into the zucchini. In a small mixing bowl, beat the eggs until they are light and frothy. Add the eggs, onion, and garlic to the zucchini mixture. Gently fold in the cheese, 1/2 tsp. salt and pepper. Pour into buttered dish and bake at 375 degrees for 50 minutes or until firm in the center. Serve at once.
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Ingredients
 5-6 medium zucchini (about 2 pounds)
3/4 tsp. salt
2 slices bread
1 cup milk
1 onion, finely chopped
1 clove garlic, minced
2 T. butter
2 T. oil
4 eggs
1/2 cup Parmesan cheese, freshly grated
1/2 tsp. white pepper
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