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Zucchini Souffle Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Minced onion||1 Tablespoon|
|Grated zucchini||1 1⁄4 Cup (20 tbs)|
|Eggs||5 , separated|
|Cream of tartar||1 Teaspoon|
|Shredded sharp cheddar cheese||2 Ounce (1/2 cup)|
Serving size: Complete recipe
Calories 1391 Calories from Fat 880
% Daily Value*
Total Fat 99 g152.4%
Saturated Fat 52.5 g262.5%
Trans Fat 0 g
Cholesterol 1259.1 mg
Sodium 1851.9 mg77.2%
Total Carbohydrates 67 g22.3%
Dietary Fiber 2.6 g10.3%
Sugars 20.6 g
Protein 61 g121.8%
Vitamin A 77% Vitamin C 43.9%
Calcium 92% Iron 38.1%
*Based on a 2000 Calorie diet
Lightly butter one side of foil and bottom of dish.
Wrap foil around dish, buttered side against dish, allowing it to extend 3 inches above rim to form a collar.
Secure foil with string.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in salt, pepper, and onion; remove from heat, and let cool.
Squeeze grated zucchini to remove as much liquid as possible; stir into sauce.Beat egg yolks until thick and lemon colored; add to squash mixture, and stir well.
Beat egg whites and cream of tartar until stiff, but not dry; fold into squash mixture.
Pour into prepared dish.
Bake at 350° for 1 hour and 10 minutes; sprinkle with cheese, and bake an additional 5 minutes or until a knife inserted in center comes out clean.