Zucchini Squash Souffle

This is an elegant vegetarian Zucchini Squash Souffle which can be a lovely main dish for a holiday meal.

Soufflé is a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with flour, vegetables and cheese, resulting in a delicious savory main dish. When it comes out of the oven, the soufflé will be puffed up and fluffy which will most likely set off a series of appreciative ooh's and aah's from your dinner guests!

1/2 kg. (1 lb) zucchini squash
5 tbsp. butter (or olive oil)
I chopped onion
2 tbsp. flour
1 1/3 cup milk
6 egg yolks
1/4 cup grated parmesan cheese
7 egg whites
Salt & Pepper to taste
1 tbsp. chopped fresh basil leaves OR I tsp. dried basil

3 tbsp. butter
2 tbsp. flour
1 cup milk
1/3 cup grated cheese (cheddar or whatever you like)
1/2 tsp. salt

Preheat oven to 180C (350F)
Grate the zucchini squash finely – this can be done manually or very simply in a food processor.
Sauté the chopped onion in 1 tbsp. butter. When the onion is soft and golden add the grated zucchini. Continue to sauté the vegetables another 2-3 minutes.

In a separate saucepan, melt the remaining butter and stir in the flour. Pour in the milk and stir constantly using a whisk or wooden spoon until thick and smooth. Remove from heat and let cool for a few minutes.

Stir in the zucchini-onion mixture, the egg yolks and parmesan cheese.

Beat the egg whites until stiff peaks are formed. Very gently fold the beaten egg whites into the Zucchini mixture. Please do not stir them in – the mixture needs to remain light and fluffy - you will see "clouds" of egg white in the mixture – that's okay.

Carefully pour the soufflé mixture into a well greased baking dish. I use cooking spray and spray the bottom and sides of the pan well. Bake for 30-35 minutes.

While the soufflé is baking, prepare the cheese sauce. The sauce has to be ready so that soufflé can be served as soon as it is removed from the oven. Soufflé's fall as soon as the temperature is reduced (i.e. removed from oven), and this Zucchini Squash Souffle is no exception. So get it to the table quickly, enjoy the "ooh's and aah's" and then be ready for it to fall.

Prepare a roux by melting the butter in a small saucepan and then stirring in the flour. Pour in the milk and stir constantly using a whisk or wooden spoon until thick and smooth. Stir in the grated cheese and add salt to taste.

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Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.

Mimi Avishai

I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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