Zucchini souffle

Zucchini souffle

Ingredients/Components

• eggs - 8 item
• salt - 1/4 tsp
• butter - 2 Tbsp
• oil - 1 Tbsp
• Dijon mustard - 1 Tbsp
• cloves garlic, minced - 4 item
• Parmesan cheese - 1/2 c
• oregano - 1/2 Tbsp
• basil - 1 Tbsp
• wine vinegar - 1 Tbsp
• minced onion
• ground pepper - 1/2 tsp
• shredded zucchini - 3 c
• shredded Jack cheese - 1 lb
• flour heaping - 2 Tbsp

How to make zucchini souffle:

Heat large skillet. Add oil and butter. Add garlic and onion. Saute until almost transparent. Add zucchini. Cook until just wilted. Add wine vinegar, mustard and seasonings. Add cheeses (reserve some Parmesan cheese) and salt and pepper. Beat eggs with flour. Combine with the zucchini mixture and pour into shallow 2 1/2-quart greased baking dish. Top with the extra Parmesan cheese. Bake uncovered at 350° for about 1/2 hour until set in center and brown on top.

Note: You can substitute 1/2 Jack and 1/2 Cheddar for the 1 pound of cheese.

Recipe categories: Eggs/dairy, Squash, Cheese.