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Passover: Spinach Zucchini Soufflé

Source of Recipe

by Millie, from Marcy Goldman/LA Times Food


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.298

List of Ingredients

2 (10-ounce) packages fresh spinach
2 zucchini, shredded and drained
1 carrot, shredded
3 green onions, diced
4 eggs
2 tablespoons oil
1/3 cup matzo meal
1 teaspoon chicken bouillon powder
1 teaspoon minced fresh basil
1/2 teaspoon dried oregano
2 tablespoons minced parsley
1 small clove garlic, minced or 1/2 teaspoon garlic powder


Recipe

Heat the oven to 350 degrees. Grease a shallow 6-cup oven-proof dish.

Place the spinach in a microwave-safe bowl with a little water, cover and microwave until wilted, 2 to 3 minutes. Drain and chop.

Toss the spinach with the zucchini, carrot, green onions, eggs, oil, matzo meal, chicken bouillon, basil, oregano, parsley and garlic. Pack into the dish.

Bake until slightly puffy and lightly browned, 25 to 35 minutes. Serve hot or warm.

8 to 12 servings. Each of 12 servings: 77 calories; 67 mg sodium; 69 mg cholesterol; 4 grams fat; 1 gram saturated fat; 7 grams carbohydrates; 4 grams protein; 1.90 grams fiber.