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Sunnyday Souffle
This casserole or souffle is a colorful and delicious dish that makes a wonderful addition to your Sunday dinner or family gathering. You might even get people who don’t like squash to eat this irresistible Sunny day Souffle. |
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1 pound Florida zucchini, sliced
1 pound Florida yellow squash, sliced
1 medium Florida onion, chopped
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
2 Florida eggs, beaten
1/2 pound Cheddar cheese, grated
1/2 cup reduced fat sour cream
1 cup herbed bread crumbs
1/4 cup Parmesan cheese
2 Tablespoons butter
1/8 teaspoon paprika
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Step 1: Cook zucchini, yellow squash and onion in salted water until tender. Drain and cool a few minutes.
Step 2: Add garlic salt, cayenne pepper and beaten eggs and mix well. Stir in the sour cream and half of the grated cheese. Place in a 1 1/2 quart casserole and top with remaining half of cheese, bread crumbs, and Parmesan cheese. Dot with butter and sprinkle with paprika. Bake at 350 degrees for 20 to 25 minutes or until bubbly and golden.
Yield: 4 - 6 servings.
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