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Zucchini Souffle with Monterey Jack Cheese

Rated as 4.5 out of 5 Stars
11

"This is a yummy way to use up overgrown zucchini."
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Ingredients

2 h servings 169
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with the melted butter.
  3. 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.
  4. 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 6.3 10.2 146 717 Full nutrition

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Reviews

Read all reviews 11
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Not really a souffle. Not bad, but not much to it.

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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...

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!

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...

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 ...

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 ...

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

Not really a souffle. Not bad, but not much to it.

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.

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...