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Spinach Zucchini Souffle

Cuisine: Jewish
Type: Vegetables
Serves: 12 people

Recipe Ingredients

2   Fresh spinach - (10 oz ea)
2   Zucchini - shredded, drained
1   Carrot - shredded
3   Green onions - diced
4   Eggs
2 tablespoons 30mlOil
1/3 cup 78mlMatzo meal
1 teaspoon 5mlChicken bouillon powder
1 teaspoon 5mlMinced fresh basil
1/2 teaspoon 2.5mlDried oregano
2 tablespoons 30mlMinced parsley
1 tablespoon 15mlGarlic clove - minced (small)
  = (or 1/2 tspn garlic powder)

Recipe Instructions

Heat the oven to 350 degrees. Grease a shallow 6-cup oven-proof dish.

Place the spinach in a microwave-safe bowl with a little water, cover and microwave until wilted, 2 to 3 minutes. Drain and chop.

Toss the spinach with the zucchini, carrot, green onions, eggs, oil, matzo meal, chicken bouillon, basil, oregano, parsley and garlic. Pack into the dish.

Bake until slightly puffy and lightly browned, 25 to 35 minutes. Serve hot or warm.

This recipe yields 8 to 12 servings.

Each of 12 servings: 77 calories; 67 mg sodium; 69 mg cholesterol; 4 grams fat; 1 gram saturated fat; 7 grams carbohydrates; 4 grams protein; 1.90 grams fiber.

Source:
The Los Angeles Times, 03-27-2002

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