Take Back the Kitchen: Alma’s Zucchini Souffle

Zucchini Souffle.jpg
Are you overwhelmed when zucchini comes into your home because there is either too much of it and/or you are at a loss for what to do with it? Well, I hope this recipe will make a dent in your supply. Enjoy!
Zucchini Souffle
4 cups zucchini,grated
2 1/2 cups stale bread cubes
8 eggs
2 cups whole or skim milk
1/2 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp ground pepper
3 ounces goat cheese, crumbled
1 tsp grape seed oil or olive oil
Heat up the oven to 375 degrees
Take the grated zucchini and squeeze out as much water as possible with a paper towel
Heat up a medium sized frying pan over medium heat and add the oil
After a minute or so, add the zucchini and stir for a few minutes until it wilts and a lot of the moisture is released
Add in the garlic powder, the salt and pepper and stir
In a souffle dish, add the cooked zucchini and set aside
In a medium sized bowl, beat the milk and eggs and add to the souffle dish on top of the zucchini
Add in the stale bread cubes and top with the crumbled goat cheese
Place the souffle dish in the oven on the middle rack and cook for an hour or until a knife comes out clean in the center
For more great recipes please visit, takebackthekitchen.com