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microwave zucchini
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pulse cooked zucchini
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add rest of ingredients
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pulse to blend well
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pour in UN-buttered dish * ready to bake
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Who said that souffles are hard to make? This one is very easy, and anyone can do it with just a few simple ingredients. The hardest part is coordinating when it will be done, so that you can serve it fresh from the oven for dinner (or it may deflate if it waits).
ZUCCHINI SOUFFLE
3 pounds zucchini, sliced (can substitute yellow crookneck for some of the zucchini too)
3 eggs
1/2 to 3/4 cup dry bread crumbs (I like Italian or Roasted Garlic)
1/3 cup extra-virgin olive oil
1-2 tsp. crushed or minced garlic
1-2 tsp. Kosher salt
about 2 cups grated cheese (I like mozzarella or Italian blend best)
***
Preheat oven to 350.
Cook zucchini in scant 1/4” water in a covered casserole dish, on HIGH in the microwave for about 5-6 minutes. Drain well and pulse in food processor (or mash by hand) until pureed/creamy.
Add remaining ingredients, pulsing until well mixed. (NOTE: the amount of bread crumbs depends on how much natural liquid was in the zucchini.)
Pour mixture into UN-buttered (important not to grease, so the soufflé can “grab” the sides and rise up) soufflé pan or deep casserole dish (can use the one you microwaved in before, but be sure to dry it completely.)
Bake uncovered for about 35-40 minutes, or until firm and set. Serve immediately. Serves 6-8
ZUCCHINI SOUFFLE
3 pounds zucchini, sliced (can substitute yellow crookneck for some of the zucchini too)
3 eggs
1/2 to 3/4 cup dry bread crumbs (I like Italian or Roasted Garlic)
1/3 cup extra-virgin olive oil
1-2 tsp. crushed or minced garlic
1-2 tsp. Kosher salt
about 2 cups grated cheese (I like mozzarella or Italian blend best)
***
Preheat oven to 350.
Cook zucchini in scant 1/4” water in a covered casserole dish, on HIGH in the microwave for about 5-6 minutes. Drain well and pulse in food processor (or mash by hand) until pureed/creamy.
Add remaining ingredients, pulsing until well mixed. (NOTE: the amount of bread crumbs depends on how much natural liquid was in the zucchini.)
Pour mixture into UN-buttered (important not to grease, so the soufflé can “grab” the sides and rise up) soufflé pan or deep casserole dish (can use the one you microwaved in before, but be sure to dry it completely.)
Bake uncovered for about 35-40 minutes, or until firm and set. Serve immediately. Serves 6-8
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