Thursday, February 2, 2012

Zucchini Souffle with Monterey Jack Cheese

As some of you may already know, I've been on a quiche-souffle-frittata kick lately.  So that's where this next recipe comes from; my desire to continue with some really tasty dishes.  Obviously, I like working with what I know is good, but changing it up here and there to experiment with different flavors and textures.  I have a spinach/mushroom/mascarpone frittata-quiche I'm looking to make later this week too.  YUM.

Anyway, this recipe, the Zucchini Souffle with Monterey Jack Cheese isn't exactly a true souffle.  I have a small issue with that.  Why do people call a dish a souffle when it's so obviously a quiche?  I don't get it, but regardless, this is tasty.

The original recipe can be found here on



  • 4 cups shredded zucchini

  • 1 1/4 teaspoons salt

  • 1 tablespoon melted butter

  • 4 eggs

  • 1/8 teaspoon ground black pepper

  • 1/8 teaspoon garlic powder

  • 1/4 teaspoon dried parsley

  • 1 cup shredded Monterey Jack cheese 

  • 1/4 cup all-purpose biscuit baking mix 

    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.

    Makes 6 servings and is approximately 130 calories :)


    I made this almost exactly as the recipe stated.  The changes I made to it were adding: 1 sliced shallot and 2 tablespoons of parmesan cheese (to sprinkle on top).  Also, I didn't have any Bisquick or "all-purpose biscuit baking mix" the recipe called for, so I used 1/3 cup flour and added 2 teaspoons of baking powder.  As you can see from the photos, the quiche (or souffle, if you must) came out splendidly. 

    Oh, and by the way, it's really yummy.  This is a keeper.

    No comments:

    Post a Comment