Recipe by lompoc sheri
"This is a yummy way to use up overgrown zucchini."
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1 1/4 teaspoons
ground black pepper
shredded Monterey Jack cheese
all-purpose biscuit baking mix
I loved this recipe! So did my husband and kids! I had a huge zucchini, and was looking for something new. This was awsome! I think it would also be good with some hamburger meat or sausage with extra cheese melted over the top. mmm I can't wait to try it! Oh, it was also very easy to make.
Not really a souffle. Not bad, but not much to it.
Excellent recipe! Only thing I did differently was to add 1/2 tsp. Italian seasoning in place of the parsley. Even my kids loved it! I will definitely make this again!
This was very good. My veggie loving daughter loved it, and my veggie hating daughter tolerated it. I enjoyed it. It was very comforting on a cold evening. I think it could be used with a variety of vegetables.
I really liked this. The combination of flavors and textures works well. The only changes I made: added 1 sliced shallot, 2 tablespoons parmesan cheese and I substituted 1/3 cup flour with 2 teaspoons baking powder for the 1/4c biscuit mix I didn't have.
Pretty good, I increased the baking mix to 1/2c. and omitted the butter. I also added a large garlic clove minced. A nice side dish to grilled London broil and Crispy Cucumbers and Tomatoes in Dill Dressing from this site. Will probably make again. Thanks!
Made following changes: 1/2 cup sauteed onion; 1/2 cup biscuit mix, 1/2 cup grated parmesean cheese instead of montrey jack. enjoyed very much. thanks for sharing
I used fresh garlic because I didn't have powdered. I also added jalapenos because I wanted a kick. This is incredibly delicious! It's the best use I've found for that late-season zucchini.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Souffle with Monterey Jack Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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