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My review
Zucchini Souffle with Monterey Jack Cheese
lompoc sheri
"This is a yummy way to use up overgrown zucchini."
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Ingredients
2 h servings 169 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Toss the zucchini and salt together and place into a colander set in the sink. Allow to drain for 1 hour, then squeeze the liquid out of the zucchini, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with the melted butter.
- Whisk the eggs in a mixing bowl with the pepper, garlic powder, and parsley. Stir in the zucchini, Monterey Jack cheese, and baking mix until combined. Pour into the prepared casserole dish.
- Bake, uncovered, in the preheated oven until set and golden brown on top, 45 minutes to 1 hour. The souffle is done when a knife inserted into the center comes out clean.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 169 calories; 11.8 g fat; 6.3 g carbohydrates; 10.2 g protein; 146 mg cholesterol; 717 mg sodium. Full nutrition
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Reviews
Read all reviews 1112 Ratings
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Most helpful positive review
9/2/2008
I loved this recipe! So did my husband and kids! I had a huge zucchini, and was looking for something new. This was awsome! I think it would also be good with some hamburger meat or sausage with...
Most helpful critical review
4/25/2011
Not really a souffle. Not bad, but not much to it.
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9/2/2008
I loved this recipe! So did my husband and kids! I had a huge zucchini, and was looking for something new. This was awsome! I think it would also be good with some hamburger meat or sausage with...
7/14/2009
Excellent recipe! Only thing I did differently was to add 1/2 tsp. Italian seasoning in place of the parsley. Even my kids loved it! I will definitely make this again!
10/27/2008
This was very good. My veggie loving daughter loved it, and my veggie hating daughter tolerated it. I enjoyed it. It was very comforting on a cold evening. I think it could be used with a va...
2/1/2012
I really liked this. The combination of flavors and textures works well. The only changes I made: added 1 sliced shallot, 2 tablespoons parmesan cheese and I substituted 1/3 cup flour with 2 ...
5/4/2009
Pretty good, I increased the baking mix to 1/2c. and omitted the butter. I also added a large garlic clove minced. A nice side dish to grilled London broil and Crispy Cucumbers and Tomatoes in ...
9/9/2010
Made following changes: 1/2 cup sauteed onion; 1/2 cup biscuit mix, 1/2 cup grated parmesean cheese instead of montrey jack. enjoyed very much. thanks for sharing
10/4/2011
I used fresh garlic because I didn't have powdered. I also added jalapenos because I wanted a kick. This is incredibly delicious! It's the best use I've found for that late-season zucchini.
6/9/2015
Zucchini Souffle Haiku: "Not quite a 'souffle', but still, this is darn tasty! Had to change the cheese." I had all of the ingredients available other than the cheese, so I used half parmesan, h...