ZUCCHINI SOUFFLé
To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic until it's really soft, almost melting. (If there's liquid in the pan when you're done, drain it to further lighten the mixture.)
Provided by Mark Bittman
Categories dinner, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it's hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
- In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.
- Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 706 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI SOUFFLE
A delicious, simple zucchini souffle recipe given to me by my mother. If you like zucchini, then you'll love this!
Provided by SARINAW
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
- Bake in preheated oven for one hour.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 17.4 g, Cholesterol 93 mg, Fat 16.5 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 253.8 mg, Sugar 2.8 g
GRILLED STEAK, ZUCCHINI AND MONTEREY JACK QUESADILLAS
Hit skirt steak with a quick citrus marinade before grilling and slicing it for this quesadilla.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare a grill for medium heat.
- Whisk together the cumin, garlic, lime juice, orange juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and add the steak. Mix well to coat and let marinate for 10 minutes.
- Lightly oil the grill grates and cook the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove the steak to a cutting board and let rest 5 minutes. Slice the steak against the grain and then into bite-size pieces.
- Lightly brush the zucchini with oil and grill, flipping as needed, until tender and lightly charred, 4 to 6 minutes. Season with salt and pepper. Cut into bite-size chunks and set aside to cool slightly.
- Lay a tortilla on a work surface and sprinkle evenly with 1/2 cup of the cheese. Arrange one-quarter of both the steak and zucchini on top of the cheese. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas, cheese, steak and zucchini.
- Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Add a quesadilla and cook, flipping once, until golden brown on both sides and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining butter and quesadillas.
- Cut the quesadillas into triangles and serve with the chopped scallions, sour cream, guacamole and salsa.
ZUCCHINI MONTEREY
Make and share this Zucchini Monterey recipe from Food.com.
Provided by Angel91805
Categories Vegetable
Time 1h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Steam zucchini over small amount of salted water until crisp-tender.
- Combine eggs, milk, salt, red pepper, baking powder, flour and parsley. Mix well to remove lumps.
- Add chiles, pimiento and cheese and stir thoroughly.
- Add steamed, well drained zucchini and stir gently.
- Grease a 2 qt casserole with oil and dust with some of the bread crumbs. Turn zucchini mixture into casserole and sprinkle with remaining crumbs. Dot top with butter and bake at 350 degrees 55 minutes.
Nutrition Facts : Calories 312.4, Fat 21.5, SaturatedFat 12.4, Cholesterol 159.8, Sodium 942.7, Carbohydrate 10.9, Fiber 1.5, Sugar 2.8, Protein 19.7
MONTEREY JACK CHEESE SOUP
Meet the Cook: Main-meal soups are something I'm always on the lookout for. Since I love cheese and our kids like anything with Mexican flavor, I knew this one would be popular at our house. I've served it with tacos, nachos or a loaf of bread. Our three children are grown, and we've just become proud grandparents. -Susan Salenski, Copemish, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. saucepan, combine the broth, tomato, onion, chilies and garlic; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Remove from the heat and set aside., In another saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in 1-1/2 cups milk. Bring to a boil; cook and stir for 1 minute or until thickened. Slowly stir into vegetable mixture. Reduce heat; add cheese and remaining milk. Cook and stir over low heat until cheese is melted. Serve immediately.
Nutrition Facts : Calories 286 calories, Fat 20g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 503mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 14g protein.
ZUCCHINI SOUFFLE WITH MONTEREY JACK CHEESE
This is a yummy way to use up overgrown zucchini.
Provided by Sheri Miller
Categories Breakfast Eggs
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Toss the zucchini and salt together and place into a colander set in the sink. Allow to drain for 1 hour, then squeeze the liquid out of the zucchini, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with the melted butter.
- Whisk the eggs in a mixing bowl with the pepper, garlic powder, and parsley. Stir in the zucchini, Monterey Jack cheese, and baking mix until combined. Pour into the prepared casserole dish.
- Bake, uncovered, in the preheated oven until set and golden brown on top, 45 minutes to 1 hour. The souffle is done when a knife inserted into the center comes out clean.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 6.3 g, Cholesterol 145.9 mg, Fat 11.8 g, Fiber 1 g, Protein 10.2 g, SaturatedFat 6.1 g, Sodium 717.1 mg, Sugar 1.9 g
ZUCCHINI AND RED PEPPER SOUFFLE (SERVED INDIVIDUAL)
These are light and airy and a perfect side dish. Don't expect something too spicy, because zucchini by nature tends to have mild or almost "bland" flavor as some call it. But if you are a zucchini lover, this is definitely for you. Feel free to add a bit more spice, but I enjoy these as is. There is just a subtle flavor with the red pepper and a little cheese. I originally baked these in a regular muffin pan, but I prefer to use the larger muffin pan now, but you can easily use 13x9" pan. Feel free to change this up by adding chopped mushroom, scallions, green or yellow pepper, olives, or different cheeses.
Provided by SarasotaCook
Categories Vegetable
Time 35m
Yield 6-12 Individual servings or 1 9x12 dish, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Vegetable Base -- In a medium size saute pan, I like non-stick for this, but use what you have, add the butter and bring to medium heat. Then add in the onion, garlic and red pepper and cook 1-2 minutes, next -- add the zucchini and cook another 1-2 minutes. You just want to the vegetables to get a head start, you don't want them all the way done. Remove from the heat, transfer to a small bowl and season with parsley, oregano, salt and pepper.
- Flour Base -- In a small bowl add the eggs and beat using a whisk until the eggs are light and fluffy, it should take about 1 minute.
- Then in a large bowl, add the flour and baking powder and mix well. Then add the oil, cheese and egg and again -- mix well. Lastly, add in the vegetables and fold in so everything so it is well combined.
- Bake -- Middle shelf of your oven and the temp should be at 350 degrees. Make sure that either your muffin pan or 13x9" pan is sprayed well with a non-stick spray. Pour the mixture in your pan or muffin tins and sprinkle with a little paprika and the remaining 1 tablespoon parsley. For the 13x9" pan, bake 50-60 minutes, a dark based pan will cook a bit quicker than a glass pan. If using muffin tins, it depends if they are the small or large muffins. The smaller ones should take around 20-30 minutes and the larger ones, 30-40 minutes. (oven times can vary).
- Just check. Since it has an egg base, use the knife trick for testing cake. Stick the knife in the middle and if it comes out clean, they are done. Make sure to let them rest 5 minutes before serving.
- Serve -- I like to run my knife around the edge of the muffins as well as the sides of the 13x9" pan first. Then flip the pan over if using the muffin pan and they will come right out. Otherwise, you can scoop or cut into squares. and serve. It is the perfect side dish ENJOY! It is light, airy, a great summer flavor.
- And don't forget, mushrooms, peppers, even chopped tomatoes (as long as they were seeded and chopped fine) would be a great addition. Provolone, cheddar, swiss would all be nice. Use your imagination, or just clean out your refrigerator.
Nutrition Facts : Calories 281.3, Fat 18.4, SaturatedFat 5.9, Cholesterol 139.9, Sodium 192.5, Carbohydrate 19.4, Fiber 2.4, Sugar 3.8, Protein 11
ZUCCHINI SOUFFLE
Steps:
- Parboil zucchini until fork tender. Drain and cut in to bite size pieces and put in to a colander to drain. Let drain for several hours as the zucchini contains a lot of water. (I usually pat it a few times with paper towels.)
- When zucchini is ready, preheat oven to 350°F. In a large bowl, beat eggs, add garlic & both cheeses and milk. Add zucchini and mix well.
- Spray a 10" baking pan with a cooking spray. Add all ingredients and sprinkle bread crumbs on top. Dot with butter and cook about 45 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ZUCCHINI WITH JALAPEñO MONTEREY JACK
Yield Serves 2
Number Of Ingredients 3
Steps:
- Spread the zucchini in a microwave-safe dish. In a small bowl toss the jalapeño Monterey Jack with the flour, sprinkle the mixture over the zucchini mixture on high power (100%), uncovered, for 3 to 4 minutes, or until the zucchini is tender and the cheese is melted. Season the zucchini mixture with salt and pepper.
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