Spinach Zucchini Souffle

Recipe Ingredients

2		Fresh spinach - (10 oz ea)
2		Zucchini - shredded, drained
1		Carrot - shredded
3		Green onions - diced
4		Eggs
2 tablespoons	30ml	Oil
1/3 cup	78ml	Matzo meal
1 teaspoon	5ml	Chicken bouillon powder
1 teaspoon	5ml	Minced fresh basil
1/2 teaspoon	2.5ml	Dried oregano
2 tablespoons	30ml	Minced parsley
1 tablespoon	15ml	Garlic clove - minced (small)
		= (or 1/2 tspn garlic powder)

Recipe Instructions

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.

This recipe yields 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.

Source:
The Los Angeles Times, 03-27-2002

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