Zucchini Souffle

Lillian Russo


This is a recipe I found on the internet. I made some changes to it to make it more flavorful. It was a big hit with my family! Its light, fluffy and cheesy. I added my photo!


★★★★★ 1 vote

15 Min
1 Hr


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  • 1 c
  • 1 tsp
    baking powder
  • 4 large
  • 1/2 c
    corn oil
  • 8 oz
    cheddar cheese-shredded
  • 1 large
  • 2 large
    cloves garlic-minced
  • 2 lb
    zucchini-peeled and diced
  • ·
    salt and pepper to taste
  • ·
    paprika-sprinkled ontop of souffle
  • ·
    fresh parsley-chopped ontop of souffle

How to Make Zucchini Souffle


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Saute the onions, garlic and zucchini in a little olive oil til onions are tender. Pour off any liquid that may be in bottom of pan. Season with salt and pepper to taste. Set aside til cool.
  3. Sift flour and baking powder together into a large bowl. Lightly beat eggs, and mix them into the flour with the oil. Add the cheddar cheese. When the sauteed veggies have cooled, add them to the flour mixture also.
  4. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
  5. Bake in preheated oven for one hour.
  6. Let the souffle set for about 15 minutes before cutting.
  7. Serve warm or room temperature.

Printable Recipe Card

About Zucchini Souffle

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy

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