Low-Fat Vegetable Souffle

Estee Kafra Estee Kafra
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This recipe was originally developed for an Israeli company named Shibolim, manufacturers of high-quality whole grain products. The matzo ball mix adds wonderful flavor and is a great binding ingredient in these light vegetable kugels. They can also be made in two eight-inch round pans.

Yield: 1 dozen

1h 40m 12
Easy Vegetarian Pescatarian Low Fat Parve

Contains: Egg, Wheat, Gluten

Directions

  1. Preheat oven to 375 degrees Fahrenheit. Spray compartments of a muffin pan generously with cooking spray.

  2. Place oil, garlic, onions and grated carrots in a large, shallow pot. Let sauté slowly for about 20 minutes, stirring occasionally.

  3. Meanwhile, set a strainer filled with the grated zucchini over a bowl to catch the liquid that drains out. Sprinkle with salt and let zucchini drain for 20 minutes. Discard liquid.

  4. Place eggs, sugar, black pepper, matzo ball mix, and dried basil in a large bowl. Add drained zucchini and cooled carrot mixture. Mix well.

  5. Scoop into muffin tins, filling them to the top. Bake 45 to 50 minutes.

Notes:
Instead of whole wheat matzo ball mix, you can substitute one package (four ounces/125 grams) regular matzo ball mix, using both packets.

This recipe image was generated using AI.

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