End Of Summer Zucchini Souffle

I know, i know… it’s been like Forever since i have posted in this blog. What can i say? Summer is busy…
So it’s the end of summer and Mom pulled up the rest of the zucchini vines. And we still had a few zucchini.
Basket with harvested zucchini

It was a cold. blustery autumn day with the high in the 40s and a sharp icy wind, so i decided we needed to make something that used the oven. And i wanted something a little fancy, to celebrate the season’s last zukes. And i didn’t want anything with meat… so a zucchini souffle seemed like a good choice.

Here are the eggs i used for the souffle. I used 4.
bowl with 4 eggs

I cut up the zucchini, it made about 4 cups sliced. You can also make this with shredded – but i didn’t want to shred these young, tender zucchini.
sliced zucchini  in orange bowl - about 4 cups

I cooked an onion in a large skillet for about 10 minutes while i washed and sliced the zucchini. Then i added the zucchini and cooked a few minutes longer.
cooking zucchini
In the meantime, i made a white sauce and separated the eggs. I combined the white sauce, zucchini and egg yolks. Then i beat the egg whites till stiff
beating egg whites til stiff
and folded them in. And in the oven it went for a half hour – along with potatoes which roasted at the same time.

Well while it was cooking, i went out and brought in some more wood. It’s that time of year… need to bring in wood for the winter.
Bringing in Woodcart piled with wood
Here is the wood in our garage, where i’ve stacked it for the winter.
stacked wood, with cart

So in a half hour, it was time to take the stuff out of the oven.
Zucchini souffle with roasted potatoes

Zucchini souffle

Zucchini souffle

Now it’s time to eat!
Dinner plate with zucchini souffle and roasted potatoes

Here are the recipes:

Zucchini souffle
1 teaspoon butter
1 onion
about 4 cups sliced zucchini
1 cup milk
1 1/2 Tablespoons flour
1/2 teaspoon salt
1/4 cup sharp Cheddar cheese, shredded
4 eggs

Heat butter in skillet. Peel & dice the onion, add, cook 5 minutes or longer while preparing zucchini.
Wash zucchini, slice thin, and add to skillet with onion.
Preheat oven to 400 degrees F. Butter or oil souffle dish or round casserole dish.
In jar, combine milk, salt and flour. Shake well. Transfer to small saucepan, and heat gently while stirring. Stir in cheese. Keep stirring until sauce is thick.
In bowl, fold sauce into zucchini. Beat egg yolks till light and lemon colored; stir in.
Wash beaters. Beat egg whites until peaks form. Fold into zucchini mixture and transfer to prepared pan.
Place in oven. Lower heat to 350F. Bake about 30 minutes, or until set and brown on top.
You can roast the potatoes at the same time… just sprinkle with a little salt and toss with a little melted butter. The small, young potatoes should be ready at the same time.

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