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Zucchini Souffle
Source: Enlitened Kosher Cooking by Nechama Cohen

Light and airy egg souffle with zucchini and onions.

Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 56.2
Total Carbs 5.9 g
Dietary Fiber 1.7 g
Sugars 2.7 g
Total Fat 2.1 g
Saturated Fat 0.8 g
Unsaturated Fat 0.3 g
Potassium 401.3 mg
Protein 4.8 g
Sodium 58.0 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 each  small onions
4 each  large zucchini
2 each  eggs
2 each  egg whites
8 oz  Cheese, Mexican, farmer
2 tbsp  soy flour
1 pinch  black pepper
1 pinch  salt
  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.

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