Carrot Zucchini Souffle Recipe

ingredients

3/4 cup onions, diced
1 tablespoon peanut oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon peanut oil
2 cups zucchini, coarsely shredded
2 tablespoons whole wheat flour
1 container (10.5 ounce size) yogurt (not fat-free)
1/4 cup milk (preferably organic)
3 tablespoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1 cup carrots, coarsely shredded
4 egg whites
salt to taste, optional

directions

In a medium skillet, saute onion in oil for 1 minute. Add zucchini and saute 1 minute more. Remove from heat and stir in flour.

In a food processor or blender, whip together yogurt, milk, mustard and pepper until smooth. Stir into zucchini-onion mixture. Return to heat, then simmer and stir. Remove from heat and stir in carrots.

Beat egg whites to form stiff peaks. Gently combine with vegetable-yogurt mixture.

Pour into an ungreased 8- x 8-inch casserole dish. Bake in a preheated 350 degrees F oven for 40 to 45 minutes.

nutrition data

Nutritional data has not been calculated yet.