LKRE Favorite Recipes: Zucchini Souffle
Warm up this winter with a great recipe we love from Bethenny Frankel, her Classic Zucchini Souffle. With just a few simple ingredients and only 20 min. of prep time its an easy dinner to put together in the morning and bake when you get home!
Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 6
4 cup(s) of shredded zucchini
1 tbsp. of melted butter
1 tsp. of fresh thyme, chopped
1/8 tsp. of ground black pepper
1 1/4 tsp. of salt
1 pinch of red pepper flakes
1 cup(s) of shredded Monterey Jack cheese
1 tbsp. of grated Parmesan
1/4 cup(s) of all-purpose biscuit baking mix
Toss the zucchini and salt together and place into a colander set in the sink. Allow to drain for 1 hour, then squeeze the liquid out of the zucchini and set aside.
Preheat oven to 350° F. Brush a 6 cup muffin tin or 6 individual ramekins with butter.
Whisk the eggs in a mixing bowl with the thyme, pepper, and red pepper flakes. Stir in the zucchini, Monterey Jack cheese, Parmesan, and baking mix until combined. Pour into the prepared muffin tin or ramekins.
Bake, uncovered, until set and golden brown on top about 20 minutes. The soufflé is done when a knife inserted into the center comes out clean.
Pair it with her Tomato Mozzarella Salad for a fabulous nutritious meal you and your family will love!
2 fresh ripe red tomatoes
2 fresh ripe yellow tomatoes
1 pound fresh buffalo mozzarella in water
½ cup fresh basil leaves
Salt and pepper to taste
¼ cup fresh green pesto (can be store bought)
You’ll LOVE cooking in this brand new kitchen beaming with natural light all year round!
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