Culinary drudgery is not a requirement for creating healthy -- and satisfying -- meals, at least according to Bethenny Ever After's Bethenny Frankel.
"I am all about using what you have in the kitchen, and beyond," she tweeted this week. And if you find any zucchini in the vegetable bin, she's got an easy -- and -- versatile recommendation. "I can always be in the mood for this zucchini soufflé."
Behold, Bethenny's recipe for a classic zucchini souffle. Here's what you’ll need:
4 cups of shredded zucchini
1 ¼ teaspoons of salt
1 tablespoon of melted butter
1 teaspoon of fresh thyme, chopped
1/8 teaspoon of ground black pepper
Pinch of red pepper flakes
1 cup of shredded Monterey Jack cheese
1 tablespoon of grated Parmesan
¼ cup of all-purpose biscuit baking mix
Got the ingredients? Then it's time to take out the oven mitts: "Toss the zucchini and salt together and place into a colander set in the sink. Allow to drain for one hour, then squeeze the liquid out of the zucchini and set aside. Preheat oven to 350 degrees F. Brush a six cup muffin tin or six individual ramekins with butter."
Bounce over to Bethenny.com to find out her remaining two steps.
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