Best 9 Zucchini Souffle Recipes

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Zucchini souffle is a delectable dish that offers a delightful blend of flavors and textures. This versatile culinary creation can be enjoyed as a main course or a side dish, making it a perfect choice for various occasions. Whether you're hosting a special dinner party or simply seeking a nutritious and flavorful meal, zucchini souffle is an excellent option. So, prepare to embark on a culinary journey as we explore the best recipes for zucchini souffle, guiding you towards creating an unforgettable dish that will leave your taste buds tantalized.

Let's cook with our recipes!

ZUCCHINI & SWEET CORN SOUFFLE



Zucchini & Sweet Corn Souffle image

As novice gardeners, my husband and I sowed zucchini seeds-15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. -Carol Ellerbroek, Gladstone, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 10

2 medium zucchini (about 1-1/2 pounds), shredded
2-1/2 teaspoons salt, divided
6 large eggs
2 medium ears sweet corn, husked
6 tablespoons butter
2 green onions, chopped
6 tablespoons all-purpose flour
1/4 teaspoon pepper
1-1/4 cups 2% milk
1/2 cup shredded Swiss cheese

Steps:

  • Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl., In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese., Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly., In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish. , Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 152mg cholesterol, Sodium 599mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.

ZUCCHINI SOUFFLé



Zucchini Soufflé image

To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic until it's really soft, almost melting. (If there's liquid in the pan when you're done, drain it to further lighten the mixture.)

Provided by Mark Bittman

Categories     dinner, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1/4 cup olive oil
1 large onion, chopped
1 teaspoon minced garlic
2 to 3 medium zucchini, grated
Salt
freshly ground black pepper
6 eggs, separated
8 ounces Gruyère cheese, grated
1/4 cup parsley, chopped

Steps:

  • Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it's hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
  • In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.
  • Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 706 milligrams, Sugar 5 grams, TransFat 0 grams

ZUCCHINI SOUFFLE



Zucchini Souffle image

A delicious, simple zucchini souffle recipe given to me by my mother. If you like zucchini, then you'll love this!

Provided by SARINAW

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 8

Number Of Ingredients 9

1 cup flour
1 teaspoon baking powder
4 eggs
½ cup vegetable oil
1 onion, chopped
2 pounds zucchini, peeled and diced
salt and pepper to taste
paprika
chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
  • Bake in preheated oven for one hour.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 17.4 g, Cholesterol 93 mg, Fat 16.5 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 253.8 mg, Sugar 2.8 g

ZUCCHINI SOUFFLE WITH MONTEREY JACK CHEESE



Zucchini Souffle with Monterey Jack Cheese image

This is a yummy way to use up overgrown zucchini.

Provided by Sheri Miller

Categories     Breakfast and Brunch     Eggs

Time 2h

Yield 6

Number Of Ingredients 9

4 cups shredded zucchini
1 ¼ teaspoons salt
1 tablespoon melted butter
4 eggs
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
¼ teaspoon dried parsley
1 cup shredded Monterey Jack cheese
¼ cup all-purpose biscuit baking mix

Steps:

  • 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.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 6.3 g, Cholesterol 145.9 mg, Fat 11.8 g, Fiber 1 g, Protein 10.2 g, SaturatedFat 6.1 g, Sodium 717.1 mg, Sugar 1.9 g

ZUCCHINI-GARLIC SOUFFLE



Zucchini-Garlic Souffle image

Provided by Bryan Miller

Categories     dinner, main course

Time 45m

Yield Serves 8

Number Of Ingredients 8

4 cloves garlic (about 1 1/4 tablespoon), minced
2 tablespoons olive oil
2 pounds zucchini, thinly sliced
1/2 teaspoon oregano
Salt and freshly ground pepper to taste
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
8 eggs, separated

Steps:

  • Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
  • Saute garlic in olive oil over medium heat for several minutes. Do not let brown. Add zucchini slices, hot pepper flakes, oregano, salt and pepper. Cover and cook over medium heat 10 minutes, shaking pan and stirring often. Uncover and cook until all moisture evaporates.
  • Place zucchini in bowl of food processeor along with the ricotta and Parmesan cheeses. Puree well. Taste for seasoning. You should have about 3 cups.
  • Transfer mixture to bowl and add yolks. Blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
  • Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 3 grams, TransFat 0 grams

ZUCCHINI SOUFFLE



Zucchini Souffle image

This is a recipe I found on the internet. I made some changes to it to make it more flavorful. It was a big hit with my family! Its light, fluffy and cheesy. I added my photo!

Provided by Lillian Russo

Categories     Side Casseroles

Time 1h15m

Number Of Ingredients 11

1 c flour
1 tsp baking powder
4 large eggs
1/2 c corn oil
8 oz cheddar cheese-shredded
1 large onion-chopped
2 large cloves garlic-minced
2 lb zucchini-peeled and diced
salt and pepper to taste
paprika-sprinkled ontop of souffle
fresh parsley-chopped ontop of souffle

Steps:

  • 1. Preheat the oven to 350 degrees F (175 degrees C).
  • 2. Saute the onions, garlic and zucchini in a little olive oil til onions are tender. Pour off any liquid that may be in bottom of pan. Season with salt and pepper to taste. Set aside til cool.
  • 3. Sift flour and baking powder together into a large bowl. Lightly beat eggs, and mix them into the flour with the oil. Add the cheddar cheese. When the sauteed veggies have cooled, add them to the flour mixture also.
  • 4. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
  • 5. Bake in preheated oven for one hour.
  • 6. Let the souffle set for about 15 minutes before cutting.
  • 7. Serve warm or room temperature.

ZUCCHINI SOUFFLE



ZUCCHINI SOUFFLE image

Categories     Egg     Bake     Vegetarian     Dinner

Yield 4 people

Number Of Ingredients 9

15g butter, melted
11/2 Tbsp dried breadcrumbs
350g zucchini, chopped
125ml milk
30g butter
30g plain flour
75g finely grated gruyere or parmesan
3 spring onions, finely chopped
4 eggs, separated

Steps:

  • Preheat the oven to 180C. Brush a 1.5lt souffle dish or individualdishes with the melted butter and then tip the breadcrumbs into the dish. Rotate the dish tocoat the side completely with breadcrumbs. Tip out the excess breadcrumbs. Cook the zucchini in boiling water for 8 mins until tender. Drain and put in a food processor with the milk and mix until smooth. Melt the butter in a heavy-based saucepan and stir in the flour to make a roux. Cook, stirring, for 2mins over low heat. Remove from heat and add the zucchini puree stirring until smooth. Return to heat, bringto boil and simmer, stirring, for 3mins then remove from heat. Pour into a bowl, add the cheese and spring onion and season well. Mix until smooth then beat in the egg yolks until smooth again. Whisk the egg whites until they hod firm peaks but are still glossy. With a large metal spoon, mix a quarter of the beaten egg white into the souffle mixture and quickly but lightly fold it in. Lightly fold in the remaining egg white. Pour into souffle dish and run thumb around the inside rim, about 2cm deep. Bake for about 40 mins.

ZUCCHINI SOUFFLE



Zucchini Souffle image

Make and share this Zucchini Souffle recipe from Food.com.

Provided by marobin

Categories     Cheese

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

5 -6 zucchini, grated
1 1/2 cups parmesan cheese
1 1/2 cups Bisquick
1/2 cup oil
3 eggs, beaten
1 small onion, finely chopped
salt and pepper

Steps:

  • Mix all ingredients together. Place in butter casserole dish and bake at 350°F.

Nutrition Facts : Calories 464.5, Fat 32.7, SaturatedFat 9.1, Cholesterol 128.3, Sodium 816.7, Carbohydrate 26.9, Fiber 2.6, Sugar 7.2, Protein 17.2

ZUCCHINI SOUFFLE' RECIPE



ZUCCHINI SOUFFLE' Recipe image

Provided by junospride

Number Of Ingredients 7

1 lb Zucchini
1 lge Onion
1 cup Bisquick
1/2 cup Oil
4 Eggs
Salt & Pepper to taste
1/4 packet of Sweet & Low

Steps:

  • Peel & grate Zucchini, mix all ingredients and pour into 10 inch pie pan. Bake 350 deg. 45 mins.

Tips:

  • For a lighter soufflé, use a combination of whole eggs and egg whites.
  • Be sure to beat the egg whites until stiff peaks form for a fluffy soufflé.
  • Gently fold the egg whites into the zucchini mixture to avoid deflating the soufflé.
  • Bake the soufflé immediately after assembling to prevent it from deflating.
  • Serve the soufflé as soon as it is baked for the best results.

Conclusion:

Zucchini soufflé is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up fresh zucchini and is a perfect dish for a light and healthy meal. With its delicate flavor and fluffy texture, zucchini soufflé is sure to be a hit with your family and friends. So next time you are looking for a new and exciting way to cook zucchini, give this recipe a try!

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