Best 9 Zucchini Souffle With Monterey Jack Cheese Recipes

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Zucchini souffle with Monterey Jack cheese is a delectable dish that can be enjoyed as a main course or a side dish. It is a simple yet flavorful dish that is perfect for any occasion. The combination of zucchini, cheese, and eggs creates a light and fluffy texture, while the addition of herbs and spices adds a depth of flavor. This dish can be easily prepared in advance and is sure to please everyone at the table.

Here are our top 9 tried and tested recipes!

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

GRILLED STEAK, ZUCCHINI AND MONTEREY JACK QUESADILLAS



Grilled Steak, Zucchini and Monterey Jack Quesadillas image

Hit skirt steak with a quick citrus marinade before grilling and slicing it for this quesadilla.

Provided by Food Network Kitchen

Time 50m

Yield 4

Number Of Ingredients 12

1/4 teaspoon ground cumin
1 clove garlic, minced
Juice of 1/2 lime
Juice of 1/2 orange
Kosher salt and freshly ground black pepper
8 ounces cleaned and trimmed skirt steak
Olive oil, for oiling the grill grates and zucchini
2 medium zucchini, sliced lengthwise about 1/3 inch thick
Four 10-inch (burrito size) flour tortillas
2 cups shredded Monterey Jack
2 tablespoons unsalted butter
Chopped scallions, sour cream, guacamole and salsa, for serving

Steps:

  • Prepare a grill for medium heat.
  • Whisk together the cumin, garlic, lime juice, orange juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and add the steak. Mix well to coat and let marinate for 10 minutes.
  • Lightly oil the grill grates and cook the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove the steak to a cutting board and let rest 5 minutes. Slice the steak against the grain and then into bite-size pieces.
  • Lightly brush the zucchini with oil and grill, flipping as needed, until tender and lightly charred, 4 to 6 minutes. Season with salt and pepper. Cut into bite-size chunks and set aside to cool slightly.
  • Lay a tortilla on a work surface and sprinkle evenly with 1/2 cup of the cheese. Arrange one-quarter of both the steak and zucchini on top of the cheese. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas, cheese, steak and zucchini.
  • Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Add a quesadilla and cook, flipping once, until golden brown on both sides and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining butter and quesadillas.
  • Cut the quesadillas into triangles and serve with the chopped scallions, sour cream, guacamole and salsa.

ZUCCHINI SOUFFLE



Zucchini Souffle image

Provided by My Food and Family

Categories     Recipes

Time 4h

Number Of Ingredients 8

15 medium size zucchini
2 eggs, beaten
4 Tbsp crushed garlic
1 1/2 cups Kraft Shredded Monterey Jack Cheese
1/2 cup Kraft Parmesan Cheese
1/4 cup milk
1/2 cup bread crumbs
4 dots butter

Steps:

  • Parboil zucchini until fork tender. Drain and cut in to bite size pieces and put in to a colander to drain. Let drain for several hours as the zucchini contains a lot of water. (I usually pat it a few times with paper towels.)
  • When zucchini is ready, preheat oven to 350°F. In a large bowl, beat eggs, add garlic & both cheeses and milk. Add zucchini and mix well.
  • Spray a 10" baking pan with a cooking spray. Add all ingredients and sprinkle bread crumbs on top. Dot with butter and cook about 45 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ZUCCHINI WITH JALAPEñO MONTEREY JACK



Zucchini with Jalapeño Monterey Jack image

Yield Serves 2

Number Of Ingredients 3

1 medium zucchini, scrubbed and cut into 1/4-inch thick slices
1/2 cup coarsely grated jalapeño Monterey Jack
1 teaspoon all-purpose flour

Steps:

  • Spread the zucchini in a microwave-safe dish. In a small bowl toss the jalapeño Monterey Jack with the flour, sprinkle the mixture over the zucchini mixture on high power (100%), uncovered, for 3 to 4 minutes, or until the zucchini is tender and the cheese is melted. Season the zucchini mixture with salt and pepper.

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 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 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 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-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 MONTEREY



Zucchini Monterey image

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

Provided by Angel91805

Categories     Vegetable

Time 1h30m

Yield 8 , 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs zucchini, cubed
4 eggs, lightly beaten
1/2 cup milk
1 teaspoon salt
1 dash red pepper
2 teaspoons baking powder
3 tablespoons flour
1/4 cup chopped fresh parsley
4 ounces diced green chilies
2 tablespoons diced pimentos
1 lb monterey jack cheese, shredded
1/2 teaspoon oil or 1/2 teaspoon cooking spray
1/3 cup fine dry breadcrumb
1 teaspoon butter or 1 teaspoon margarine

Steps:

  • Steam zucchini over small amount of salted water until crisp-tender.
  • Combine eggs, milk, salt, red pepper, baking powder, flour and parsley. Mix well to remove lumps.
  • Add chiles, pimiento and cheese and stir thoroughly.
  • Add steamed, well drained zucchini and stir gently.
  • Grease a 2 qt casserole with oil and dust with some of the bread crumbs. Turn zucchini mixture into casserole and sprinkle with remaining crumbs. Dot top with butter and bake at 350 degrees 55 minutes.

Nutrition Facts : Calories 312.4, Fat 21.5, SaturatedFat 12.4, Cholesterol 159.8, Sodium 942.7, Carbohydrate 10.9, Fiber 1.5, Sugar 2.8, Protein 19.7

Tips:

  • Grate the zucchini finely: This will help it cook evenly and release its moisture, resulting in a smooth and creamy souffle.
  • Use a combination of Monterey Jack and Parmesan cheeses: This will give the souffle a rich and flavorful taste.
  • Don't overmix the batter: Overmixing can result in a tough and dense souffle. Mix just until the ingredients are combined.
  • Bake the souffle immediately: Don't let the batter sit for too long before baking, as this can cause it to deflate.
  • Serve the souffle immediately: Souffles are best enjoyed fresh out of the oven, as they will start to deflate as they cool.

Conclusion:

This zucchini souffle with Monterey Jack cheese is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its creamy texture and flavorful cheese, this souffle is sure to please everyone at the table. So next time you're looking for a new and exciting way to enjoy zucchini, give this recipe a try. You won't be disappointed!

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