Zucchini Souffle
Zucchini Souffle is a dairy free and vegetarian recipe with 8 servings. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 17g of fat, and a total of 238 calories. A mixture of zucchini, paprika, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper.
Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
Bake in preheated oven for one hour.
Recommended wine: Bordeaux, Champagne, White Burgundy
Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Mouton Cadet Bordeaux Rouge. It has 4 out of 5 stars and a bottle costs about 12 dollars.
Mouton Cadet Bordeaux Rouge
A dense red with a pronounced purple tint. The nose is expressive and complex, rich in fresh and ripe fruit aromas, especially red cherry and morello cherry, with a touch of spice. The attack, on the fruit, is rich and supple, the mid-palate full and fruity on silky tannins. Showing attractive length on the palate, it has a fresh and spicy finish that expresses all the typically character of the merlot and the very high quality of the vintage.