Zucchini-Cheese Puff

Recipe by Sharon123
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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