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Categories: Sides, Vegetables

Spinach Zucchini Souffle

Passover, which begins tonight, should be joyous. And for the most part, it is. But it can be stressful to host many people and, at the same time, keep in mind very specific observances of the Seder meal. It's nothing ... Read more

Total time: 1 hour | Serves 8 to 12
  • 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

Step 1Heat the oven to 350 degrees. Grease a shallow 6-cup oven-proof dish.

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

Step 3Toss the spinach with the zucchini, carrot, green onions, eggs, oil, matzo meal, chicken bouillon, basil, oregano, parsley and garlic. Pack into the dish.

Step 4Bake until slightly puffy and lightly browned, 25 to 35 minutes. Serve hot or warm.

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.
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