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zucchini cheese puff



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  • Carbohydrates: 321.8
  • Fats: 29.0
  • Dietary Fiber: 20.0
  • Minerals: 50.0
  • Proteins: 38.0
  • Vitamins: 45.0
  • Water: 6.0


  1. In a large colander
  2. Mix the zucchini with the salt and let stand for 20 minutes
  3. Press the zucchini with a wooden spoon to extract the liquid
  4. Heat the oil in a heavy 10-inch skillet over moderate heat
  5. Saut the onion until soft
  6. About 5 minutes
  7. Preheat the oven to 350f
  8. In a large bowl
  9. Mix the eggs and ricotta
  10. Stir in the zucchini
  11. Onion
  12. Cheddar cheese
  13. Bread crumbs
  14. Parsley
  15. Basil
  16. And pepper
  17. Pour into a lightly oiled
  18. 1 1 / 2-quart souffle dish or casserole
  19. At this point the mixture can be stored
  20. Refrigerate in the tightly covered casserole for up to 12 hours
  21. Bake
  22. Uncovered
  23. Until the center is set
  24. 45 to 55 minutes
  25. The mixture will rise slightly
  26. Serve immediately with buttered mixed vegetables and yeast corn rolls
  27. Serves 4
  28. Enjoy !
  29. Serving later:
  30. Preheat the oven to 350pf
  31. Proceed as above with baking except bake 60 to 70 minutes

Step 18

Total Time in Minute 65

Ingredients Count 11

cooking zucchini cheese puff

See More Relate Photo




Vegetable oil

Yellow onion


Ricotta cheese

Cheddar cheese

Fine dry breadcrumb



Black pepper

zucchini cheese puff Related Video

































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