Zucchini Soufflé

The first time I prepared this, I used a 6-cup soufflé dish because I didn't have 1-1/2 cup ramekins. The flavor was wonderful and the outer inch or two were done perfectly, but the center was not completely done. I didn't want to leave it in longer because the top was already nicely browned. I have purchased a set of 1-1/2 cup ramekins and plan to make again tonight. I think the result will be better.

One other note...as with other zucchini dishes, I salted the grated zucchini and placed it in a colander for about 30 minutes. Then I gently pressed on the zucchini to drain as much water as possible. Then I added it to the onion and garlic to cook it down.

Incredibly delicious recipe! Note: if you make a one large one, it takes much longer to bake than 30-35 minutes. 55 minutes was the magic time for me.

‘It’s the season for zillions of zuchs, and I this recipe was delicious! I used leftover bits of Parmesan, Jack, mozzarella and Cotija cheeses as that’s what I had. My only comment is that if you bake it in a 6-cup soufflé dish (as I did), it will take closer to 50 minutes, which I should have realized.

OMG I made this and it's delicious, I used red onion and Swiss cheese and didn't have a souffle dish so used a bundle cake pan. It turned out perfect, the house consensus.

So good. We're struggling to keep up with Too Many Trombocini Vines and have been working through every kind of high-zucchini-usage recipe. This was good, but there are funny little chunks of the rind - a slightly funny texture. Surprising, since I've never noticed the rind before (and I've cooked a *lot* of trombocini)! Oddly, I think my fix may be adding some corn to have *more* texture. Anyway, I'm planning to make just the first step and freeze for winter souffle joy!

Found this easy to make though time-consuming. Changed the following according to what I had at home :shallots instead of onions, rosemary Asiago and Parmesan vs Gruyère, and added mushrooms, with a little less zucchini. Recipe worked perfectly, though a little on the salty side. I probably would leave out the salt next time because of the salt in the cheese.

I found this gem when searching for recipes in which to use garden fresh zucchini gifted by a friend. I prepared it exactly as written (with the added step of salting the zucchini, letting it sit, & draining it) and timed it so that I could serve it shortly after my friend arrived for dinner. It looked as beautiful as the one in Mark Bittman's video. Unfortunately, my friend was 30 minutes late. The soufflé was still delicious (although not quite as pretty).

I estimate the vegetable mix after cooking down to be approximately two cups (probably three before being reduced by cooking). This will be useful in this recipe, and in making larger batches.

Delicious! I used Swiss & Cheddar as I couldn't find Guyere.

I have so many zucchini and was searching for something new to do with them. We loved it! This one is going in regular rotation.

Bake at 375! Or cook for 50 minutes!

2 zucchini and kernels from one ear of sweet corn. Excellent..

A dash of nutmeg would take this to another level! Agree that it would’ve been helpful to have exact measurements (I had a monster zucchini and I need to estimate portion of it).

Loved this. Next time would salt the zucchini and let it sit per Richard Olney’s omelette recipe. You want the zucchini to be toasted and golden. Used goat cheese and manchengo which was a lovely combination along with some marjoram. I didn’t have access to a leak oven, so for my Val Cuccine oven, I would change the heating option to roast not bake to avoid an over cooked bottom. Will also reduce the temperature to 300. Note: I made this in a single large soufflé dish not ramekins.