Zucchini Souffle with Monterey Jack Cheese8 Reviews
- Prep: 1 hr 15 min
- Cook: 45 min
- Ready In: 2 hr
“This is a yummy way to use up overgrown zucchini.” - by lompoc sheri
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 169 cal
- 11.8 g
- 6.3 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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..." See more cheese melted over the top. mmm I can't wait to try it! Oh, it was also very easy to make."
"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!..." See more"
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