Source: Enlitened Kosher Cooking by Nechama Cohen

Light and airy egg souffle with zucchini and onions.

Servings

1 cooking spray
1 small onions , peeled and chopped
4 large zucchini , peeled
2 eggs (or 4 ounce egg beaters)
2 egg whites
8 oz Cheese, Mexican, farmer
2 tbsp soy flour (or regular flour)
1 pinch black pepper (to taste)
1 pinch salt (to taste)

1 Preheat oven to 350 degrees F. Line a 9 x 13-inch casserole dish with baking paper.
2 Saute onion and set aside.
3 Grate the zucchini and squeeze out all the liquid.
4 In a separate bowl, combine eggs and cheese, mixing well. Add the flour and season with salt and pepper.
5 Combine zucchini with cheese mixture, add the onions and mix.
6 Pour into the prepared casserole dish. Bake for about an hour.

If serving as a side dish together with another protein, you may want to replace 1 egg yolk with 2 egg whites, or use Egg Beaters.