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Zucchini Souffl?/span>

4 c. zucchini, unpeeled and shredded,
loosely packed (usually 4 to 6 med. zucchini)
1 tsp. salt
1 c. strong Cheddar cheese, shredded
1 tsp. onion, minced
1/4 c. parsley, chopped
1/8 tsp. garlic powder
2 tbsp. green pepper, chopped
1/4 c. Bisquick
3 red pimentos, chopped
3 sm. eggs, beaten

Add salt to shredded zucchini and set aside for 1 hour; squeeze out excess water. Mix with next 7 ingredients. Add 3 beaten eggs and mix.
Place in a buttered 1 1/2 quart casserole. Bake at 325 degrees until done (approximately 45 minutes).
Serves 6 to 8.

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