Zucchini Souffle with Monterey Jack Cheese

Zucchini Souffle with Monterey Jack Cheese

11
lompoc sheri 1

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

Ingredients

2 h servings 169 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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

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

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.

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...