Zucchini Souffle

• 3 c. shredded zucchini
• 4 cloves garlic, minced
• 1 1/2 c. minced onion
• 2 Tbsp. butter
• 1 Tbsp. oil
• 1 Tbsp. Dijon mustard
• 1 Tbsp. basil
• 1 Tbsp. wine vinegar
• 1/2 Tbsp. oregano
• 8 eggs
• 2 Tbsp. flour (heaping)
• 1/4 tsp. salt
• 1/2 tsp. ground pepper
• 1 lb. shredded Jack cheese
• 1/2 c. Parmesan cheese

1. Heat large skillet.
2. Add oil and butter.
3. Add garlic and onion.
4. Saute until almost transparent.
5. Add zucchini.
6. Cook until just wilted.
7. Add wine vinegar, mustard and seasonings.
8. Add cheeses (reserve some Parmesan cheese) and salt and pepper.
9. Beat eggs with flour.
10. Combine with the zucchini mixture and pour into shallow 2 1/2-quart greased baking dish.
11. Top with the extra Parmesan cheese.
12. Bake uncovered at 350u0b0 for about 1/2 hour until set in center and brown on top.

zucchini, garlic, onion, butter, oil, mustard, basil, wine vinegar, oregano, eggs, flour, salt, ground pepper, cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348722 (may not work)