Zucchini Souffle - Kraft Recipes Top
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Zucchini Souffle

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Make It

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  • Parboil zucchini until fork tender. Drain and cut in to bite size pieces and put in to a colander to drain. Let drain for several hours as the zucchini contains a lot of water. (I usually pat it a few times with paper towels.)
  • When zucchini is ready, preheat oven to 350°F. In a large bowl, beat eggs, add garlic & both cheeses and milk. Add zucchini and mix well.
  • Spray a 10" baking pan with a cooking spray. Add all ingredients and sprinkle bread crumbs on top. Dot with butter and cook about 45 minutes.


This recipe has been a family favorite for over 35 years. It can be eaten cold also. This is a great recipe to use when you have all the zucchini from your vegetable garden leftover...Enjoy!!!

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