6 servingsPrep Time
4 cups: shredded zucchini
1 1/4 teaspoons: salt
1 tablespoon: melted butter
1/8 teaspoon: ground black pepper
1/8 teaspoon: garlic powder
1/4 teaspoon: dried parsley
1 cup: shredded Monterey Jack cheese
1/4 cup: all-purpose biscuit baking mix
Toss the zucchini and salt together and place into a colander set in the sink. Allow to drain for 1 hour, then squeeze the liquid out of the zucchini, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with the melted butter.
Whisk the eggs in a mixing bowl with the pepper, garlic powder, and parsley. Stir in the zucchini, Monterey Jack cheese, and baking mix until combined. Pour into the prepared casserole dish.
Bake, uncovered, in the preheated oven until set and golden brown on top, 45 minutes to 1 hour. The souffle is done when a knife inserted into the center comes out clean.
Calories: 169 kcal
Carbohydrates: 6.3 g
Cholesterol: 163 mg
Fat: 11.8 g
Fiber: 1 g
Protein: 10.2 g
Sodium: 717 mg