Spinach Zucchini Soufflé
Something green is welcome on any spring menu – especially Passover.
This is good warm or hot. You can also serve it with poached salmon fillets.
2 packages fresh spinach – washed
2 medium zucchini – shredded and drained
1 carrot – shredded
3 scallions – diced
2 tablespoons oil
1/3 cup matzoh meal
1 teaspoon chicken broth powder
1 teaspoon basil
1/2 teaspoon oregano
2 tablespoons parsley – minced
1 small clove (minced) or 1/2 teaspoon garlic powder
Preheat oven to 350 F. Grease a 6 cup oven proof dish.
Cook spinach, drain and chop. In a bowl, toss spinach with zucchini, scallions, eggs, oil, matzoh meal, chicken broth powder, basil, oregano, parsley and garlic. Pack into prepared mold.
Bake till slightly puffy – 25-35 minutes. Serves 8-12.