Zucchini And Corn Souffle Recipe
Ingredients
| Saute in oil: 1 large onion (chopped) | ||
| Garlic | 3 Clove (5gm) | |
| Bell pepper | 1 To taste, chopped | |
| Boil 6 large squash with skins; drain thoroughly | ||
| Add: 1 can Milford corn to the mixture | ||
| 1 cup grated Eastern cheese | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Rosemary, if desired | ||
| Eggs | 6 , Well beaten | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Pour mixture into souffle dish and bake 30 minutes at 350°F.
Chef
