Zucchini-Cheese Puff Recipe #101079
This is wonderful served right from the oven! With a side of buttered mixed vegetables and Recipe #101266, a heavenly dinner!
by Sharon123
1¼ hours | 20 min prep
SERVES 4
- 1 1/2 lbs zucchini, shredded
- 1 1/2 teaspoons salt
- 2 teaspoons vegetable oil
- 1 small yellow onion, chopped
- 4 eggs, lightly beaten
- 1/2 cup ricotta cheese
- 3 ounces shredded cheddar cheese or mozzarella cheese
- 1/2 cup fine dry breadcrumb
- 2 tablespoons chopped parsley
- 1 tablespoon minced basil or 1 teaspoon dried basil, crumbled
- 1/4 teaspoon black pepper
- In a large colander, mix the zucchini with the salt and let stand for 20 minutes.
- Press the zucchini with a wooden spoon to extract the liquid.
- Heat the oil in a heavy 10-inch skillet over moderate heat.
- Sauté the onion until soft, about 5 minutes.
- Preheat the oven to 350°F.
- In a large bowl, mix the eggs and ricotta.
- Stir in the zucchini, onion, cheddar cheese, bread crumbs, parsley, basil, and pepper.
- Pour into a lightly oiled, 1 1/2-quart souffle dish or casserole.
- *At this point the mixture can be stored.
- Refrigerate in the tightly covered casserole for up to 12 hours.
- •Bake, uncovered, until the center is set, 45 to 55 minutes.
- The mixture will rise slightly.
- Serve immediately with buttered mixed vegetables and Yeast Corn Rolls.
- Serves 4.
- Enjoy!
- •Serving later:.
- Preheat the oven to 350PF.
- Proceed as above with baking except bake 60 to 70 minutes.
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5 stars