zucchini souffle

An easy, gluten-free recipe to enjoy your summer zucchini crop while impressing guests. 

Zucchini Soufflé Recipe

Thinking of new ways to use my overabundance of zucchini in the summer is quickly becoming one of my new favorite hobbies. (Can’t you tell? I’ve already made muffins, cake, fritters, and even sweet hand pies.) This soufflé is sort of like a crustless quiche or an extra fluffy omelette filled with fresh zucchini. The inside is bright green and every bite tastes like fluffy, salty summertime. It’s the perfect dish to make for overnight guests when you want something impressive in the morning. 

Ingredients for the Zucchini Soufflé

  • 2 large zucchini, grated (about 4 cups)
  • 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 5 garlic cloves, minced
  • 6 eggs
  • 1¼ cup grated Parmesan, divided
  • 1/4 cup chopped fresh chives
  • 1½ teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

How to Make the Zucchini Soufflé

  1. Preheat the oven to 375°F and grease an 8x8 glass baking dish.
  2. Heat the olive oil in a skillet and add the red onion. Sauté over medium heat.
  3. Meanwhile, squeeze the excess water out of the zucchini using a cheesecloth. Let it drain while you assemble the other parts.
  4. Add the garlic to the pan and sauté for another five minutes. 
  5. Whisk the eggs together in a large bowl. Add 1 cup Parmesan, chives, and grated zucchini, and stir to combine. Add the onions from the pan to the bowl. Stir in the baking soda, salt, and pepper. 
  6. Top with remaining grated Parmesan. 
  7. Bake for 45 minutes until golden on top. Let cool and slice into squares to serve.

What You’ll Need

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