Zucchini Souffle Recipe

Zucchini Souffle
submitted by sumit at ifood.tv

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Butter/Margarine1⁄4 Cup (4 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Milk1 1⁄3 Cup (21.33 tbs)
 Salt1⁄2 Teaspoon
 Pepper1 Dash
 Minced onion1 Tablespoon
 Grated zucchini1 1⁄4 Cup (20 tbs)
 Eggs5 , separated
 Cream of tartar1 Teaspoon
 Shredded sharp cheddar cheese2 Ounce (1/2 cup)

Nutrition Facts

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

Directions

Cut a piece of aluminum foil long enough to fit around a 1 1/2 quart souffle dish, allowing a 1 inch overlap; fold foil lengthwise into thirds.
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.
Set aside.
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.
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