Zucchini Souffle with Monterey Jack Cheese

Zucchini Souffle with Monterey Jack Cheese

10
lompoc sheri 1

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

Ingredients 2 h {{adjustedServings}} servings 169 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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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.
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Reviews 10

  1. 11 Ratings

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Desirea84
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 extra cheese melted over the top. mmm I can't wait to try it! Oh, it was also very easy to make.

Nancy B
7/15/2009

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!

Julie Fegler
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.