Squash Souffle

Squash Souffle

Ingredients

  1. 5 medium zucchini (6 cups of yellow or summer squash)
  2. 1 small onion, chopped (about 1 cup)
  3. 1 clove garlic, chopped
  4. 1 teaspoon salt
  5. 5 large eggs
  6. ¼ cup (½ stick) Challenge Butter, melted
  7. ½ cup milk
  8. ¾ cup dry breadcrumbs
  9. ½ teaspoon oregano
  10. 2 cups grated Cheddar cheese

Directions

  1. Step 1

    Preheat oven to 350°F.

  2. Step 2

    Grease an 8" or 9" round baking pan.

  3. Step 3

    Wash and slice zucchini. Boil zucchini slices with onion, garlic and ½ teaspoon salt in about 1½ cups water until tender.

  4. Step 4

    Drain cooked mixture well and mash.

  5. Step 5

    Beat eggs and add melted butter, milk, breadcrumbs, oregano, ½ teaspoon salt and 1½ cups of the cheese. Bake for 20 minutes.

  6. Step 6

    Top with remaining ½ cup cheese and bake an additional 10 minutes.

  7. Step 7

    Let sit for 5 minutes. Cut into wedges.

Source: Challenge Home Economist

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