Zucchini Souffle


2 cups sliced or diced fresh vegetable
1/2 cup diced onion
3 eggs
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar
1 tablespoon flour
1/2 cup diced cheddar or Jack cheese
4 tablespoons melted butter


Parboil vegetable and onion together in a large saucepan until done but not soft. Drain very well and return to saucepan. Place remaining ingredients, except butter, in blender and blend at high speed until cheese chunks cannot be seen. Drain vegetables again, then add cheese mixture to the vegetables. Place in greased 1-½ to 2-quart casserole. Pour melted butter over top. Bake at 350 degrees F for 45 minutes.


Serves 6


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