Squash Souffle

Squash Souffle Recipe

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Joey Urey


Definitely Guest Quality

Recipe from the newspaper in Tampa FL 2005

★★★★★ 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 Squash Souffle

Course/Dish: Vegetables