Zucchini Souffle with Monterey Jack Cheese

Vegetarian
Health score
2%
Zucchini Souffle with Monterey Jack Cheese
120 min.
6
186kcal

Suggestions

Ready to indulge in a light, fluffy, and cheesy delight? This Zucchini Souffle with Monterey Jack Cheese is a vegetarian appetizer that promises to impress! Perfect for gatherings, it's an easy-to-make dish that requires just 120 minutes from start to finish. Each serving contains only 186 calories, making it a guilt-free treat for you and your friends. Serve it as an antipasti, starter, snack, or appetizer, and watch it disappear in no time.

With a base of zucchini and Monterey Jack cheese, this recipe combines the freshness of zucchini with the rich, creamy flavor of the cheese. The addition of all-purpose biscuit baking mix, eggs, garlic powder, and a hint of parsley and pepper adds depth and complexity to the dish. The result? A scrumptious, golden-brown souffle that's as beautiful as it is delicious.

Gather your equipment - an oven, knife, whisk, mixing bowl, casserole dish, and colander - and let's get cooking! Start by draining the zucchini to remove excess liquid, then whisk together the eggs, seasonings, and cheese before folding in the zucchini and baking mix. Pour the mixture into your prepared casserole dish and bake until the souffle is set and golden brown on top.

Don't just settle for another ordinary appetizer. Whip up this Zucchini Souffle with Monterey Jack Cheese and experience the extraordinary!

Ingredients

  • 0.3 cup baking mix all-purpose
  • 0.3 cup baking mix all-purpose
  • tablespoon butter melted
  • 0.3 teaspoon parsley dried
  •  eggs 
  • 0.1 teaspoon garlic powder 
  • 0.1 teaspoon pepper black
  • cup monterrey jack cheese shredded
  • 1.3 teaspoons salt 
  • cups zucchini shredded

Equipment

  • oven
  • knife
  • whisk
  • mixing bowl
  • casserole dish
  • colander

Directions

  1. Toss the zucchini and salt together and place into a colander set in the sink. Allow to drain for 1 hour, then squeeze the liquid out of the zucchini, and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with the melted butter.
  3. Whisk the eggs in a mixing bowl with the pepper, garlic powder, and parsley. Stir in the zucchini, Monterey Jack cheese, and baking mix until combined.
  4. Pour into the prepared casserole dish.
  5. Bake, uncovered, in the preheated oven until set and golden brown on top, 45 minutes to 1 hour. The souffle is done when a knife inserted into the center comes out clean.

Nutrition Facts

Calories186kcal
Protein21.63%
Fat58.5%
Carbs19.87%

Properties

Glycemic Index
21.5
Glycemic Load
0.3
Inflammation Score
-4
Nutrition Score
9.548260792442%

Flavonoids

Apigenin
0.19mg
Isorhamnetin
0.01mg
Quercetin
0.55mg

Nutrients percent of daily need

Calories:186.1kcal
9.31%
Fat:12.19g
18.76%
Saturated Fat:6.18g
38.63%
Carbohydrates:9.32g
3.11%
Net Carbohydrates:8.26g
3%
Sugar:3.44g
3.82%
Cholesterol:131.1mg
43.7%
Sodium:788.41mg
34.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.15g
20.29%
Phosphorus:232.52mg
23.25%
Vitamin B2:0.33mg
19.41%
Calcium:189.19mg
18.92%
Selenium:12.69µg
18.13%
Vitamin C:14.83mg
17.98%
Folate:49.63µg
12.41%
Vitamin A:527.58IU
10.55%
Vitamin B6:0.21mg
10.42%
Manganese:0.2mg
9.91%
Zinc:1.27mg
8.49%
Potassium:289.87mg
8.28%
Vitamin B12:0.46µg
7.67%
Vitamin B5:0.75mg
7.5%
Vitamin B1:0.11mg
7.31%
Iron:1.24mg
6.92%
Magnesium:26.18mg
6.55%
Vitamin K:5.05µg
4.81%
Vitamin D:0.7µg
4.66%
Copper:0.09mg
4.38%
Vitamin B3:0.87mg
4.34%
Fiber:1.05g
4.22%
Vitamin E:0.52mg
3.5%
Source:Allrecipes
30 min.
1
2039kcal
45 min.
2
270kcal
35 min.
10
246kcal
155 min.
10
316kcal
30 min.
5
410kcal
60 min.
30
161kcal