Sfogato (zucchini Souffl)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Casseroles, Lamb, Meats | 6 | Servings | |
INGREDIENTS
| 1 | lb | Lamb, ground |
| 3 | Onion, finely chopped | |
| 4 | T | Butter |
| 1 | lb | Zucchini, small cubed |
| 1 | ds | Pepper |
| 2 | t | Parsley, chopped |
| 1 | t | Salt |
| 1 | c | Water |
| 8 | Eggs | |
| Tomato sauce |
INSTRUCTIONS
Saute lamb and onions in butter until meat is browned. Add zucchini, pepper, parsley, salt, and water and cook over low heat, stirring occasionally, until meat and vegetables are tender. Cool slightly. Beat eggs until frothy. Stir into cooked mixture. Pour into a 1 qt. baking dish or souffle dish and bake in a 375-deg. oven for 30 min. or until set. Cut into squares and serve hot with tomato sauce. 6 servings. Submitted By SAM WARING On 05-23-95 (2256)
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 370
Calories From Fat: 220
Total Fat: 24.7g
Cholesterol: 319mg
Sodium: 907.7mg
Potassium: 815.7mg
Carbohydrates: 12.4g
Fiber: 2.9g
Sugar: 7.7g
Protein: 25g