Squash Souffle Recipe

No Photo

Have you made this?

 Share your own photo!

Squash Souffle

Joey Urey


Definitely Guest Quality

Recipe from the newspaper in Tampa FL 2005

Featured Pinch Tips Video

★★★★★ 1 vote
30 Min
1 Hr


1 1/2 lb
yellow squash sliced
1 medium
red onion diced (approx 1 cup)
1 medium
spanish onion diced (approx 1 cup)
1/2 c
red pepper diced
1/2 c
green pepper diced
whole eggs
1 3/4 c
hellmann’s mayonnaise (not light or reduced fat)
12 oz bag of grated swiss cheese
1/2 c
fresh bread crumbs
4 Tbsp
unsalted (or salted) butter
salt and pepper to taste


1Bake in a 350 degree oven for 1 hour or until breadcrumbs are browned and center no longer moves when the shake the pan.

2Bring large pot of water to boil. Add sliced squash and return to a boil. Cook until squash is translucent (approx. 3 minutes) remove from heat. Drain in a colander and allow to cool. (I steam my squash until translucent, then set in a colander to drain and cool)

3In a large bowl, crack all the eggs and beat vigorously. Add mayonnaise, peppers, onions, Swiss cheese and salt and pepper to taste. Mix well. DO NOT MAKE BEFORE. I tried and it did not work out!

4Add squash to mixture and place in an ovenproof dish, top with breadcrumbs and dot with butter.

About this Recipe

Course/Dish: Vegetables