RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Side: Spinach Zucchini Souffle' - pareve
This is from Marcy Goldman' website www.betterbaking.com/baker2/passoverspi.html/. She writes, "Something green is welcome on any spring menu - especially Passover." For those of us outside of N. America: How much is in a "package of fresh spinach?" Ruth Spinach Zucchini Souffle' ~~~~~~~~~~~~~~~~~~~~~~~~~ 2 packages fresh spinach - washed 2 medium zucchini - shredded and drained 1 carrot - shredded 3 scallions - diced 4 eggs 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 tsp. 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.
