Our garden is bursting with zucchini right now! This recipe is a delicious (and different) way to use the squash and a change from all the zucchini breads we’ve been making. Try this as a side dish at dinner or as a main dish at brunch!
We love this quick and simple souffle and think that once you try it you’ll be nuts about it too! Thanks to my sister-in-law, Meredith, (again) for another great recipe!
Southern Zucchini Souffle
3 cups grated unpeeled zucchini
1 small chopped onion
1 minced garlic clove
1 cup Bisquick
1/2 cup oil
1/2 teaspoon seasoned salt
2 tablespoons parsley
1/2 cup grated parmesan cheese
4 lightly beaten eggs
1 tablespoon melted butter
What to do: After grating zucchini, squeeze with a paper towel to remove some of the excess liquid. Then combine all ingredients except butter and mix well. Pour zucchini mixture into a 9×13 well-greased pan. Drizzle melted butter over the top and then bake at 350 for 35 minutes until a knife comes out clean and the top is golden brown.
Tips: The souffle will be puffed up when you pull it out of the oven and then will fall after about 5 minutes. Don’t panic! This is supposed to happen.
What’s a souffle? A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. Thank you Wikipedia!
post and pictures by Sunshine