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Spinach Zucchini Souffle

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, H, C, E
MineralsFluorine, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Fresh spinach - (10 oz ea)

  2. 2 Zucchini - shredded, drained

  3. 1 Carrot - shredded

  4. 3 Green onions - diced

  5. 4 Eggs

  6. 2 tablespoons 30ml Oil

  7. 1/3 cup 78ml Matzo meal

  8. 1 teaspoon 5ml Chicken bouillon powder

  9. 1 teaspoon 5ml Minced fresh basil

  10. 1/2 teaspoon 2 1/2ml Dried oregano

  11. 2 tablespoons 30ml Minced parsley

  12. 1 tablespoon 15ml Garlic clove - minced (small)

  13. 1/2 tspn garlic powder

Instructions Jump to Ingredients ↑

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

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

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

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

  5. This recipe yields 8 to 12 servings.

  6. 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.

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