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 1
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)
- 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.
- Preheat oven to 350 degrees F(175 degrees C). Prepare a 1-1/2 quart casserole dish with the melted butter.
- 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.
- 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.
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