Zucchini Souffle with Monterey Jack Cheese

This simple recipe featuring zucchini and Monterey Jack cheese is a great way to use up overgrown zucchini.

• Preparation Time: 1 hr 15 mins
• Cooking Time: 45 mins
• Total Time: 2 hr
• Calories: 169 Calories

Ingredients

• 4 eggs
• 1 tablespoon melted butter
• ⅛ teaspoon ground black pepper
• 1 cup shredded Monterey Jack cheese
• 1 ¼ teaspoons salt
• ⅛ teaspoon garlic powder
• ¼ teaspoon dried parsley
• 4 cups shredded zucchini
• ¼ cup all-purpose biscuit baking mix

Recipe Instructions

Step 1

Toss the zucchini and salt together and place into a colander set in the sink. Allow to drain for 1 hour, then squeeze the liquid out of the zucchini, and set aside.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with the melted butter.

Step 3

Whisk the eggs in a mixing bowl with the pepper, garlic powder, and parsley. Stir in the zucchini, Monterey Jack cheese, and baking mix until combined. Pour into the prepared casserole dish.

Step 4

Bake, uncovered, in the preheated oven until set and golden brown on top, 45 minutes to 1 hour. The souffle is done when a knife inserted into the center comes out clean.