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Zucchini souffle

kept bydani00
recipe byEpicurious

5 tablespoons butter
1/4 cup olive oil
1 large onion, chopped
1 teaspoon minced garlic
2 to 3 medium zucchini, grated
Salt and freshly ground black pepper
6 eggs, separated
4 ounces Gruyère or Parmesan cheese, grated
1 cup mild goat cheese
4 tablespoons all-purpose flour
1 1/3 cups milk


  1. Preheat the oven to 375F. Butter a 6-cup souffle or gratin dish and dust with parmesan cheese.
  2. Put the oil in a large skillet over medium-high heat; when it’s hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
  3. Melt 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, zucchini, and pepper.
  4. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.


Preparation Time:



dani00's picture

This is an amalgam of a couple different recipes, so I hope it works. I also may increase the amount of zucchini since I have a bunch in the fridge I need to use up.

dani00's picture

Success! It was delicious and not too difficult - definitely entering the repertoire.


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