Zucchini Souffle

“This is a very ‘forgiving’ recipe and ideal for the busy innkeeper or harried housekeeper. First, almost any vegetable can be used. Although zucchini is our family favorite, we have also used broccoli, corn, and French green beans. Leftover vegetables can be used, too, as long as they were not overcooked the first time around. If leftovers are to be used, boil onions alone for 3 minutes. “Second, you need not be entirely accurate in your measurements of the vegetables or cheese. We often use 14 cup more of cheese than is called for in the recipe. “Third, this recipe can be prepared up to 4 hours in advance. If you choose to do this, do not mix the vegetables into the cheese mixture until you are ready to place in the casserole dish and bake. “Fourth, and finally, if your guests linger over their first course, turn the oven down as low as it will go. The souffle may get a little browner and may not be quite as high but will taste just as good.” —Greenhurst Inn, Bethel, Vermont