Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Sunnyday Soufflè
|
Vegetable-6003 |
| Ingredients |
|
| 1 pound |
zucchini, sliced |
| 1 pound |
yellow squash, sliced |
| 1 |
medium onion, chopped |
| 1/2 teaspoon |
garlic salt |
| 1/8 teaspoon |
cayenne pepper |
| 2 |
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 |
| |
| Preparation |
| Cook zucchini, yellow squash and onion in salted
water until tender. Drain and cool a
few minutes. 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 F for 20 to 25 minutes
or until bubbly and
golden.
Yield
4-6 servings |
|
Look for "Fresh from Florida" ingredients at your grocery store. |
