recipe Zucchini-Mushroom Soufflé

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					                                                    Chapter 14: Side Dishes        515

Zucchini-Mushroom Soufflé
Serve the soufflé immediately, as it soars above the dish!

8 servings                                                   Per Serving:
                                                             Calories: 96
4 eggs                                                       % calories from fat: 42
                                                             Protein (g): 7.1
3/4 cup whole milk
                                                             Carbohydrate (g): 7
1/4 cup all-purpose flour                                    Fat (g): 4.6
1 pound zucchini, finely chopped                             Saturated fat (g): 2
                                                             Cholesterol (mg): 112
4 ounces sliced mushrooms
                                                             Sodium (mg): 345
2 tablespoons snipped chives or parsley                      Exchanges:
1 clove garlic, minced                                       Milk: 0.0
                                                             Vegetable: 1.0
1/2 teaspoon dried Italian seasoning
                                                             Fruit: 0.0
3/4 teaspoon salt                                            Bread: 0.0
1⁄8 teaspoon pepper                                          Meat: 1.0
                                                             Fat: 0.0
1/2 cup (2 ounces) shredded Parmesan cheese, divided

1. Beat eggs, milk, and flour in bowl until smooth; mix in remaining
ingredients, except 1/4 cup Parmesan cheese and paprika. Pour mixture into
11/2-quart soufflé dish or casserole; sprinkle with remaining 1/4 cup Parme-
san cheese and paprika. Place soufflé dish on rack in 6-cup slow cooker;
cover and cook on high until puffed and set, about 4 hours. Serve immedi-

Zucchini-Corn Timbale with Roasted Red Pepper
A summer treat, made with fresh garden vegetables!

6 servings                                                   Per Serving:
                                                             Calories: 224
4 medium zucchini, coarsely shredded                         % calories from fat: 34
                                                             Protein (g): 13.0
2 cups whole-kernel corn
                                                             Carbohydrate (g): 22.8
1/4 cup each: chopped onion, cilantro, dry white wine        Fat (g): 8.4
5 eggs                                                       Saturated fat (g): 3.5
                                                             Cholesterol (mg): 187.4
2/3 cup reduced-fat evaporated milk
                                                             Sodium (mg): 398
3/4 cup (3 ounces) shredded reduced-fat Chedddar             Exchanges:
   cheese                                                    Milk: 0.0
                                                             Vegetable: 0.0
1/2 teaspoon salt
                                                             Fruit: 0.0
1⁄8 teaspoon pepper                                          Bread: 1.5
Roasted Red Pepper Sauce (recipe follows)                    Meat: 1.0
                                                             Fat: 1.0

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