Wallelf - Squash Souffle & Stuffed Burgers

Wallelf;10072790 said:

Tonight’s Yummies!!!

Ok, so Lori wanted a simple thing to do with squash. This is as simple as it gets, after all you have to cook the squash, right? So while it’s cooking, you do other things. Here’s what I did tonight, all put together, baked and cooked in about an hour.

Squash Soufflé

2 pounds of squash (zucchini or yellow or a combination thereof)
3 slices white bread
1 cup milk (non-fat if preferred)
1 med. Onion, chopped
2 cloves garlic, minced
Olive oil
4 eggs (or Eggbeaters, if preferred)
½ cup grated or shredded Parmesan (or blend of Parmesan/Romano/Asiago)

Preheat oven to 350 degrees, and spray a baking dish with vegetable spray.

Slice and steam squash and let cool/drain.

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While squash is steaming, sauté onion and garlic in a bit of olive oil until opaque (don’t brown…the garlic will become bitter); break up bread in a large bowl & pour the milk over to soak.

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Mix in the 4 eggs and the sautéed onion/garlic. When the squash is done/tender, cool for a few minutes (so the eggs won’t “scramble”). When cool, add the squash to the egg/bread/milk/onion mixture. Fold in the half cup (or more) cheese and mix well.

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Pour into prepared baking dish and bake for 50 – 60 minutes…until golden and set. (Depending on your oven it could take more or less time…keep an eye on it.)
8 Servings:
Approximately 156 calories and 9 gr. Fat per serving**
**Using non-fat milk and EggBeaters, this will be 120/6, not much difference, so I use the “real” thing.

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Now, while this was baking, I decided to make stuffed burgers. I took two (6 oz) burgers out of the freezer and thawed them, then divided them into four (3 oz) pieces. I took two and flattened them out, and chopped up some pepper/jack cheese and put on top.


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....to be continued....

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