Photo: Alexander Maasch
Zucchini Souffle with Monterey Jack Cheese
9 ingredients
1 hr 15 min + 45 min
6 servings
openrecipes
"This is a yummy way to use up overgrown zucchini."
Estimated Nutrition (whole recipe, rough)
941
Calories
31g
Protein
35g
Fat
124g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups shredded zucchini
- 1 1/4 teaspoons salt
- 1 tablespoon melted butter
- 4 eggs
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 1 cup shredded Monterey Jack cheese
- 1/4 cup all-purpose biscuit baking mix
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes