Zucchini, the sequel

And they keep on coming, thank goodness. These are the best of the dark green little jokers we’ve ever grown. And that is a swell thing because we have lots of vegetable-impaired friends and because I can make zucchini souffle.

This is a wonderful, goof-proof recipe from the Fourth Creek Meeting House Encore cookbook our church published in 2003 on its 250th anniversary.  The recipe’s provenance (I’ve always wanted to use that word!) is in some dispute. According to one member, it’s her mother’s and no one else’s. It’s in our cookbook twice under two different names,  but that’s OK because it’s that good.

This souffle will not fall. It has nowhere to go because biscuit mix is propping it up. It’s good hot from the oven, at room temperature or even cold. It’s a wonderful main dish with a green salad or slaw and lots of mint tea, or it’s a perfectly splendid side dish. Any way you eat it, it’s genuinely and surprisingly good. He Who Can Actually Plant Seeds in a Straight Row sniffed in disdain  once but never again after he’d eaten it.

Zucchini souffle

3 cups grated unpeeled zucchini

1 cup baking mix (like Bisquick)

1 small onion, minced

1/2 to 3/4 cup freshly grated Parmesan cheese

1 teaspoon seasoning salt

1/2 cup vegetable oil

4 eggs

Mix together zucchini, baking mix, onion, Parmesan (I use the larger amount) and seasoning salt. In a second bowl mix together eggs and oil. Pour liquid mixture into dry mixture, combine. Grease souffle dish. Pour souffle mixture into dish and bake 1 hour at 350 degrees. Says it serves 6 to 8 but that’s never happened at our house!

And p.s., 31 pounds gone as of yesterday. I’m having popcorn with Move Over Butter for supper tonight to celebrate. Tomorrow morning I’m getting up at 5 again so I can exercise before I go to work. Read today that 5 moderate 30-minute workouts and 3 strenuous 20-minute workouts weekly are the minimum I should be aiming for. Seems to me I’m going to need another day of the week!

 

 

 

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