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Zucchini Souffle

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Ingredients
  Zucchini 3 Medium, peeled and sliced
  Butter 1 Tablespoon, melted
  Onion 2 Tablespoon, grated
  Salt 1 Teaspoon
  Sugar 1⁄8 Teaspoon
  Fresh ground pepper To Taste
  Whole eggs 3 , separated
  Bread crumbs 1⁄4 Cup (4 tbs) (Use Fresh Soft Variety)
Directions

Steam zucchini until very tender; drain in cheesecloth lined colander; squeeze out excess juice.
Mash and beat until smooth; drain again in colander.
Add butter, onion, salt, sugar, pepper, and egg yolks.
Mix well and beat.
Fold in 3 stiffly beaten egg whites.
Spoon carefully into individual oiled souffle molds.
Sprinkle with crumbs.
Bake at 375° for 25 minutes or until set and puffed.
Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Party

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 453 Calories from Fat 253

% Daily Value*

Total Fat 28 g43.8%

Saturated Fat 12.7 g63.3%

Trans Fat 0 g

Cholesterol 666.7 mg222.2%

Sodium 2280.3 mg95%

Total Carbohydrates 29 g9.5%

Dietary Fiber 6.8 g27.3%

Sugars 12.6 g

Protein 27 g53.3%

Vitamin A 43.2% Vitamin C 152.8%

Calcium 19.1% Iron 29.9%

*Based on a 2000 Calorie diet

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Zucchini Souffle Recipe