Spinach Zucchini Souffle

By á-174942

Ingredients

• 2 packages fresh spinach - (10 oz ea)
• 2 zucchini shredded, drained
• 1 carrot shredded
• 3 green onions diced
• 4 eggs
• 2 tablespoons oil
• 1/3 cup matzo meal
• 1 teaspoon chicken bouillon powder
• 1 teaspoon minced fresh basil
• 1/2 teaspoon dried oregano
• 2 tablespoons minced parsley
• 1 small garlic clove minced (or 1/2 tspn garlic powder)

Details

Servings 8

Preparation

Step 1

Heat the oven to 350 degrees. Grease a shallow 6-cup oven-proof dish.

Place the spinach in a microwave-safe bowl with a little water, cover and microwave until wilted, 2 to 3 minutes. Drain and chop.

Toss the spinach with the zucchini, carrot, green onions, eggs, oil, matzo meal, chicken bouillon, basil, oregano, parsley and garlic. Pack into the dish.

Bake until slightly puffy and lightly browned, 25 to 35 minutes. Serve hot or warm.

This recipe yields 8 to 12 servings.

Each of 12 servings: 77 calories; 67 mg sodium; 69 mg cholesterol; 4 grams fat; 1 gram saturated fat; 7 grams carbohydrates; 4 grams protein; 1.90 grams fiber.