Food Storage & Other Adventures in Motherhood

Zucchini Souffle

by heather
I have lots of grated zucchini in my freezer. I don’t even have a garden. I just live in Utah where lots of people grow zucchini and it doesn’t take a green thumb to get more zucchini than you can eat. I have been blessed with neighbors who share their surplus, and have been trying numerous ways to use this green vegetable. I found this recipe on The Mom Blog awhile ago; I made a few changes, but it turned out well. I like this because it’s easy, inexpensive and is another way to sneak in the veggies.

Zucchini Souffle
1/3 cup canola oil
1/2 tsp salt
1 tsp grated Parmesan
1/2 tsp Italian seasoning 
1 cup grated cheddar cheese
3 cups grated zucchini
3/4 cup Bisquick
4 eggs
1/2 cup chopped green onion 

1. Preheat oven to 350. 2. Mix oil, salt, Parmesan, Italian seasoning, onion, and eggs. Mix in Bisquick.  3. Fold in zucchini and cheddar. 4. Bake for 50 minutes.

The picky eaters in our family wouldn’t eat this because it had “too much green stuff” to be worth trying. We liked it though. We served it with watermelon and corn on the cob which satisfied the munchkins. 

For more ideas for your zucchini surplus go here. 

Edit 12/11/10: Tonight I made this again, but I used yellow squash instead of zucchini (it was in my Bountiful Basket) and added half diced sweet bell pepper. It was amazing.


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