Spring is here! Add some green to your meal!
Are you looking for some green to add to your favorite Easter or Passover meal? Here’s a healthy and lower calorie dish that has both lean protein from eggs, and fiber from zucchini to help balance out your meal! Try others variations, like adding bell peppers, scallions, or sliced mushrooms to boost your veggie intake even further!
Zucchini Souffle
Print recipe
| Serves | 8-10 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Meal type | Appetizer, Main Dish, Side Dish |
| Misc | Child Friendly |
This is a super easy and healthy way to incorporate vegetables and protein into your meal, when you already have plenty of grains/straches to choose from! Try variations, such as bell peppers, sliced mushrooms, scallions, or cherry tomatoes to add some extra veggies. Get creative with seasonings to tailor to your taste buds!
Ingredients
- 1 small onion, peeled and diced
- 3-4 zucchini, grated
- 2 eggs + 2 egg whites (or 4 oz egg sub)
- 8 oz Farmers cheese (or goat cheese)
- 2 Tb flour
- salt and pepper to taste
Directions
| Step 1 | |
| Preheat oven to 350F. Spray a 9x13" baking dish. | |
| Step 2 | |
| Saute onion and set aside. | |
| Step 3 | |
| Squeeze excess liquid from grated zucchini. | |
| Step 4 | |
| In a small bowl, combine eggs and cheese. Add in flour, salt, and pepper. Mix in zucchini and onions until well combined. | |
| Step 5 | |
| Pour into baking dish and bake for about 1 hour. | |
