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 mademuffins,cake,fritters, and evensweet 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
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
Directions
Preheat the oven to 375°F and grease an 8x8 glass baking dish.
Heat the olive oil in a skillet and add the red onion. Sauté over medium heat.
Meanwhile, squeeze the excess water out of the zucchini using a cheesecloth. Let it drain while you assemble the other parts.
Add the garlic to the pan and sauté for another five minutes.
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.
Top with remaining grated Parmesan.
Bake for 45 minutes until golden on top. Let cool and slice into squares to serve.
