More Great Recipes: Vegetable

Donna's Zuchini Souffle

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Member since 2007

Serves | Prep Time | Cook Time


3-4 medium zucchini, thinkly sliced or chopped (trim ends but leave the skin on)
1 small onion, chopped
cook zucchini and onion together in a medium covered saucepot with a small amount of water until soft (about 10 min.) Drain well and let cool while preparing the rest of the mixture.
In a large bowl add:
3/4 cup mayonnaise
1/3 cup Bisquick baking mix
1/2 cup grated Parmesan or Romano cheese
3-4 extra large eggs slightly beaten ( I usually wind up using 4)
pepper to taste

Mix together all ingredients and add cooled zucchini mixture. Stir until vegetables are coated. Pour into a lightly greased 9x13 baking dish. Top with fresh buttered breadcrumbs. Bake uncovered at 350º for about 40-45 minutes or until top is golden and center is set. Let is set 10 minutes before cutting into serving squares.

To make buttered bread crumbs melt 1 1/2 sticks of butter or margarine in a large fry pan. Add 5 slices of bread torn into small bits. Stir until bread has absorbed all the butter and is golden.

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