Abs Favorite Recipes

Our Zucchini plants did well this year. So I have a nice big pile sitting on my counter right now. One can only make so much zucchini bread. I have frozen quite a bit as well but the pile is still growing. So yesterday I went looking for something to make to go with supper.  I settled on this one. I found some others I hope to try soon.

Source: allrecipes.com

Prep Time: 1 hour 15 minutes     Cook Time 45 Minutes

• 4 cups shredded zucchini
• 1 1/4 tsp salt
• 1 tbsp melted butter
• 4 eggs
• 1/8 tsp pepper
• 1/8 tsp garlic powder
• 1/4 tsp dried parsley
• 1 cup shredded Monterrey Jack cheese(I used cheddar)
• 1/4 cup all-purpose biscuit baking mix(Bisquick)

1. Toss the zucchini and salt together and place into a colander set in the sink. Allow to drain for 1 hour, then squeeze the liquid out of the zucchini, and set aside.
2. Preheat oven to 350 degrees F(175 degrees C). Prepare a 1-1/2 quart casserole dish with the melted butter.
3. Whisk the eggs in a mixing bowl with the pepper, garlic powder, and parsley. Stir in the zucchini, shredded cheese and baking mix until combined. Pour into the prepared casserole dish.
4. Bake, uncovered, in the preheated oven until set and golden brown on top. 45 minutes to 1 hour. The souffle is done when a knife insert into the center comes out clean.

Yield: 6 servings

Over all I liked it and my son ate some as well.