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Zucchini Souffle

4 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
15 medium size zucchini
2 eggs, beaten
4 Tbsp crushed garlic
1 1/2 cups Kraft Shredded Monterey Jack Cheese
1/2 cup Kraft Parmesan Cheese
1/4 cup milk
1/2 cup bread crumbs
4 dots butter
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Let's Make It
1
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.)
2
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.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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