ZUCCHINI SOUFFLE
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!
Provided by Lillian Russo
Categories Side Casseroles
Time 1h15m
Number Of Ingredients 11
Steps:
- 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.
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nelkill
[email protected]This souffle was a hit at my dinner party! Everyone loved it.
Lunga Mduduzi
[email protected]This souffle was a bit too eggy for my taste. I think I would use fewer eggs next time.
AKAKA QUEENET
[email protected]I'm not a big fan of zucchini, but this souffle was actually really good. The zucchini was cooked perfectly and it wasn't overpowering.
Sohail Tayyab
[email protected]Overall, this was a good recipe. The souffle was light and fluffy, and it had a nice flavor. I would definitely make it again.
Asghar ali Katiyar
[email protected]This souffle was a bit too cheesy for my taste. I think I would use less cheese next time.
Beaullah Chikukwa
[email protected]This souffle was delicious! The zucchini was perfectly cooked and the cheese was melted and gooey. I will definitely be making this again.
Ekraj Raj
[email protected]This souffle was a bit too heavy for my taste. I think I would use less butter next time.
Julie Anderson
[email protected]I've made this souffle several times now and it's always a hit with my guests. It's a great way to use up zucchini and it's always a crowd-pleaser.
Jeremiah Dabney
[email protected]This souffle was perfect for a brunch or light lunch. It was light and flavorful, and it paired well with a side salad.
iheartkamille1 johnson
[email protected]This souffle was a bit too salty for my taste. I think I'll use less salt next time.
Fdg Fguj
[email protected]I'm not a big fan of zucchini, but this souffle was actually really good. I would definitely make it again.
Dj__ Meher___
[email protected]Overall, this was a good recipe. The souffle was light and fluffy, but it could have used a bit more flavor.
Zahra Karami
[email protected]The souffle didn't rise as much as I expected. I'm not sure what I did wrong.
Dauri Vasquez
[email protected]This souffle was a bit too eggy for my taste. I think I would reduce the amount of eggs next time.
Heather Weber
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The souffle was delicious and my guests loved it.
Ghulamrasool Popal
[email protected]This was my first time making a souffle and it was surprisingly easy! The instructions were clear and concise, and the souffle turned out beautifully.
Tony Farrow
[email protected]I've made this souffle several times now and it always turns out perfect. It's a great way to use up zucchini from the garden.
Arslan Mazhar
[email protected]This zucchini souffle was a hit with my family! It was light and fluffy, with just the right amount of cheese and herbs. I will definitely be making this again.