- 4 cups shredded zucchini
- 1 1/4 teaspoons salt
- 1 tablespoon melted butter
- 4 eggs
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 1 cup shredded Monterey Jack cheese
- 1/4 cup all-purpose biscuit baking mix
- 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, Monterey Jack 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 inserted into the center comes out clean.
04/24/2018
recipepes.com
Zucchini Souffle with Monterey Jack Cheese, recipe
PT15M
PT1H
5
455 calories
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