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    You are in: Home / Recipes / Zucchini-Cheese Puff Recipe
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    Zucchini-Cheese Puff

    Average Rating:

    3 Total Reviews

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    • on August 01, 2007

      I loved it. I baked mine in individual ramekins. Easy and delicious. A wonderful use for zucchini.

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    • on July 13, 2006

      I followed evelyn's suggestions of adding garlic and parmesan (which I would probably have added anyway, well certainly the garlic!) and of baking this in a shallow dish with a wider surface area. The crusty part is just so delicious, that I do strongly recommend your doing this! I also made mine with the specified amount of zucchini and a generous cup and a half of baby spinach leaves which needed to be used. Just fabulous! I've made this for the ZWT2: a fabulous find! And I'll certainly be making this again, Sharon! Thanks for sharing!

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    • on October 27, 2004

      This was a delicious vegetable dish. I did take a couple of liberties. I sauteed the onion in olive oil and I also added a couple of cloves of minced garlic (love it!). Used mozzarella, but I also added a fistful of parmesan to give it more of an Italian 'bite'. I strongly recommend NOT baking this in a souffle dish but in a 13 x 9 inch pyrex. A lot of liquid is released, despite the draining time (and I put a plate with weights on top of the salted zucchini to get rid of as much water as possible) and there's just not enough crust in a souffle dish. A shallower casserole dish with a wider surface area would provide more delicious crust, evaporate more liquid, and cook the center better. Definitely making this again!

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    Nutritional Facts for Zucchini-Cheese Puff

    Serving Size: 1 (311 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 321.7
    Calories from Fat 173
    Total Fat 19.3 g
    Saturated Fat 9.1 g
    Cholesterol 249.5 mg
    Sodium 1217.4 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 2.8 g
    Sugars 5.1 g
    Protein 19.1 g

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