Zucchini Soufle

Recipe file created November 17, 1999.
There were no leftovers when I made this.


Steam zucchini until very tender. Preheat oven to 375 F. Drain and squeeze out excess juice. Puree in blender or food processor and drain again. Add margarine, onion, salt, sugar and egg yolks. Beat well. Beat egg whites until stiff. Fold in to zucchini mixture. Spoon into oiled soufle moulds (or muffin tins). Sprinkle with bread crumbs. Bake 20 to 25 minutes, until set and puffed. Serve immediately.

Pumpkin Soufle

Proceed as above, using pumpkin in place of zucchini.


The zucchini or pumpkin must be very well cooked. You do not want any hard, uncooked pieces in this recipe -- it will affect the texture of the whole soufle.

Do not skimp on the zucchini or pumpkin. You will lose a lot in the draining process. It would be better to start with an extra 1/4 cup or so instead.

-- Rox

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