Wednesday, October 16, 2019

Zucchini Souffle #recipe from author @DarylWoodGerber

From Daryl:

This is a perfect fall weather meal or side dish. Many of you know how much I love zucchini and its versatility. It pairs beautifully with eggs and cheese. The ease of this particular soufflé is what I adore. We're not looking for a fluffy dessert. We're looking for a satisfying side dish, entree, or even appetizer.

I made this two ways.  The first time in a 9 x 13 pan. It was delicious, and this is how I'd serve as a side dish or appetizer (cut into bite-sized pieces). The second time, I used a 9 x 9 pan, increased the baking time, and out came a lovely thick portion of soufflé. (See pictures below to compare)

Zucchini Soufflé

2 pounds zucchini, shredded
8 ounces cheddar cheese, shredded
1 large onion, diced
2 cloves garlic, chopped
2 tablespoons olive oil
salt and pepper to taste (about 1 teaspoon each)
1 cup flour (if using gluten-free flour, add ½ teaspoon xanthan gum)
1 teaspoon baking powder
4 large eggs, lightly beaten
1/2 cup canola oil
paprika to sprinkle on top
fresh parsley chopped, to sprinkle on top

Preheat oven to 350 degrees F.  Grease a 9 x 13 dish.

Prepare zucchini, cheese, onion, and garlic.

Sauté onion and garlic in the olive oil for three minutes. Season with salt and pepper. Drain on paper towels.

In a large bowl, mix flour, baking powder, eggs, oil, cheese, and zucchini together.  Add in the onion and garlic. Stir well. Pour into a prepared dish and bake for 45 minutes to 1 hour. Let sit and cool about 20 minutes before serving.

Sprinkle with paprika and parsley, if desired.

9 x 9 version next...

Order DESOLATE SHORES, my latest suspense, HERE, trade paperback and e-book

Order SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery HERE, trade paperback and e-book

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website
Follow Daryl on Bookbub


  1. I have zucchini in the fridge right now, I was wondering what to do with it!! Great recipe!!

    1. Thanks, Tami. It really froze well, too. Just saying. ~ Daryl

  2. Thanks for showing the results of two different pans.

    1. Libby, isn't it interesting when you have depth differences? Makes an entirely different meal, even though they have the same ingredients. I've tried that with brownies, too. One is more like cake, one more like a firm brownie. ~ Daryl

  3. Thank you for posting this one I am excited to have my hubby do this for is one night. Especially since this is one vegi we both love. Peggy Clayton

    1. PT, glad to hear it. I use zucchini a lot just because it's so flexible! Made zucchini cauliflower "tater tots" last night. Yum. Going to share that recipe soon. ~ Daryl