This is a yummy way to use up overgrown zucchini.

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Recipe Summary

prep:
1 hr 15 mins
cook:
45 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

169 calories; protein 10.2g; carbohydrates 6.3g; fat 11.8g; cholesterol 145.9mg; sodium 717.1mg. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 5 stars
09/03/2008
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 extra cheese melted over the top. mmm I can't wait to try it! Oh, it was also very easy to make. Read More
(15)

Most helpful critical review

Rating: 3 stars
04/25/2011
Not really a souffle. Not bad but not much to it. Read More
(4)
13 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/02/2008
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 extra cheese melted over the top. mmm I can't wait to try it! Oh, it was also very easy to make. Read More
(15)
Rating: 5 stars
07/15/2009
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! Read More
(9)
Rating: 4 stars
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 variety of vegetables. Read More
(8)
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Rating: 4 stars
05/04/2009
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 Dill Dressing from this site. Will probably make again. Thanks! Read More
(7)
Rating: 5 stars
02/01/2012
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 teaspoons baking powder for the 1/4c biscuit mix I didn't have. Read More
(7)
Rating: 4 stars
09/10/2010
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 Read More
(5)
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Rating: 3 stars
04/25/2011
Not really a souffle. Not bad but not much to it. Read More
(4)
Rating: 5 stars
10/05/2011
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. Read More
(3)
Rating: 5 stars
11/09/2014
This gets 5 stars because it's so easy, and very adaptable! This time I added a chopped, seeded jalapeño & some finely chopped onion, and topped with a little salsa. It was very tasty. Oh- and I doubled the bisquick & added 1/4 cup of milk to make it fluff up a little more this time. My sister used goat cheese and thyme as her herb-cheese combo. We love this recipe idea, thanks for sharing. Read More
(2)
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