Zucchini Souffle with Monterey Jack Cheese

Name: Zucchini Souffle with Monterey Jack Cheese
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters all-purpose biscuit baking mix; 1 Tbsp melted butter; 0 teaspoons dried parsley; 4 eggs; 0 teaspoons garlic powder; 0 teaspoons ground black pepper; 237 milliliters shredded Monterey Jack cheese; 1 teaspoons salt; 946 milliliters shredded zucchini

Zucchini Souffle with Monterey Jack Cheese requires around 2 hours from start to finish. This vegetarian recipe serves 6. One portion of this dish contains approximately 10g of protein, 11g of fat, and a total of 165 calories. Head to the store and pick up ground pepper, butter, zucchini, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Zucchini

Salt

Equipment you will use

Colander

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

Ingredients you will need

Butter

Equipment you will use

Casserole Dish

Oven

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.

Ingredients you will need

Monterey Jack Cheese

Garlic Powder

Baking Mix

Zucchini

Parsley

Pepper

Egg

Equipment you will use

Mixing Bowl

Whisk

Pour into the prepared casserole dish.

Equipment you will use

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.

Equipment you will use

Oven

Knife