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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: French
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 312
% Daily Value**
Total Fat 17g
26%
Saturated Fat 7g
11%
Unsaturated Fat 2g
Cholesterol 199mg
66%
Sodium 418mg
17%
Total Carbohydrate 29g
10%
Dietary Fiber 8g
32%
Sugars 12g
Protein 15g
Vitamin A  135%Vitamin C  44%
Calcium  27%Iron  18%
Potassium  45%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Zucchini Souffle

Recipe Tags: Souffle Recipes

Date Added: June 11, 2009

Ingredients:

2 Tablespoons Butter
2 Tablespoons Corn Oil
1/2 Cup Parmesan Cheese
1 Cup Milk
1/4 Teaspoon White Pepper
3/4 Teaspoon Salt coarse
4 Eggs beaten
2 Slices White Bread
1 Clove Of Garlic minced
6 Zucchini (6 equals 2lb)
1 Onion finely chopped
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Directions:

1. Wash zucchini.

2. Cut in 1/4 in. slices. Place in 3-qt saucepan with 1 cup water and 1/4 tsp salt.

3. Bring to boil and simmer 10-12 minutes until zucchini is tender.

4. Drain. Soak bread, torn in small pieces, in milk.

5. Saute onion & garlic in butter and oil over low heat until soft.

6. Mash zucchini in bowl. Add bread, after squeezing out excess milk.

7. In small bowl beat eggs until light. Add to zucchini mixture along with onion & garlic.

8. Gently fold in cheese, 1/2 tsp salt, and white pepper.

9. Pour in buttered 1-1/2 qt. souffle dish and bake at 375 for 45 minutes or until firm in center.

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Dietary Notes:
This recipe is high in Vitamin A with 135% of your daily recommended intake per serving. This recipe is high in Vitamin C with 44% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, MSG, Cheese, Corn, Garlic, Onion allergies.
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