Zucchini Souffle

 Zucchini Souffle

I’ve shared several egg recipes with you in the past- Basil and Corn Tart, Mini FrittatasEggs to Go and a yummy Spinach Omelet Roll (you can find them all in my Eat It– recipe section). Today I have another to add to the list, this time using zucchini (yes we still have zucchini in the garden), This isn’t “officially” a soufflé, but I thought it sounded better than zucchini egg casserole. :-) It’s Labor day weekend here in the US. Happy Labor Day wishes! I will be spending the long weekend making happy memories with my sweet husband.

zucchini souffle katherines corner

What You Need              

3 Cups zucchini (grated skin on or off it’s your preference)

1/2 Cup olive oil, Plus 3 Tbsp

1 Cup Bisquick baking mix ( or your favorite baking mix)

1 tsp. Dry oregano

1 Tbsp. Fresh basil (finely chopped)

1/2 tsp. Salt

11/2 tsp. Black pepper

1/4 Cup green onions (tops and bottoms) finely chopped

1/2 Cup white onion (chopped)

1 1/2 Cups low fat cheddar cheese (grated)* I use Cabot low fat cheddar, its lactose free too

1/2 Cup Parmesan cheese ( grated)

6 Eggs ( beaten)

Non stick cooking spray

Baking dish ( 9 x 13 x 2)

Mixing bowl



Frying pan (skillet)

Sieve (or colander lined with cheesecloth)

Before You Start: Wash and grate zucchini, prepare baking dish and preheat oven to 350°

Lets Make It! In a pan (skillet) heat 3 Tbsp olive oil over medium high heat, add onions and zucchini and sauté until tender ( not completely cooked) about 3-5 minutes. Drain off water ( from veggies) through a sieve ( or colander lined with cheesecloth). Let zucchini and onion mixture cool for about 10 minutes. In a large bowl combine zucchini and onion mix, eggs, olive oil, salt, pepper, basil, oregano and cheddar cheese. Stir well to combine. Whisk in Bisquick and combine well. Pour into prepared baking dish and bake for 40 minutes ( if it starts to get to brown cover loosely with aluminum foil). Remove from oven and sprinkle with Parmesan cheese cook for 5 minutes longer or until cheese has browned.( I didn’t add the Parmesan cheese to mine this time)

Serves 8-12

*I share my recipes on Cabot’s pinterest board :-)

Do you have a favorite egg recipe?

Hoping your weekend is a sweet one. I send prayers to those in harms way with the awful weather.

You can still link up on the hop below!



comment message

I'm Social

facebookgoogle plusinstagramlinked inpinteresttwitterblog lovin

Become a subscriber♥

Enter your email address:

Delivered by FeedBurner

post may contain affiliate links


  1. Oh.my… this sounds really, really good!

  2. Hi, Katie! Your zucchini souffle looks delish. Mrs. Shady makes liberal use of zucchini in her cooking. Most of it comes from our garden. I hope you and your family (Izzy included) have a wonderful holiday weekend!

  3. Happy Memorial Day weekend! You sure have been giving me plenty of ideas how to use the zucchini in my garden! I love any kind of baked egg and cheese recipes. One of my favorites includes diced Jalapeno peppers!

  4. This looks wonderful….and only requires one change to make it to my lo-carb threshold! Yay! I’ll be trying this for sure….hope you and your clan have a marvelous holiday weekend!

  5. Deborah says:

    This sounds yummy and I have something called carbquick which I can replace the bisquick with and make it low carb. Thank you.

  6. I’m pinning this to try. Now that I have chickens, I need all the new egg recipes I can find. Looks delicious!

  7. I always enjoy your recipes. This one sounds like a crowd pleaser!

  8. This recipe looks great!
    Have a wonderful weekend! =)

  9. I love this dish! No Bisquick in Australia but I know where I can get some. :) I’ve got to taste this.

  10. I have the same plans for the long weekend! Love it and love the sound of this recipe.

  11. andrea cammarata says:

    Happy Labor Day my friend! Sending tons of hugs to you and yours and my little puppy friend : ) This recipe looks scrumptious right up my vegetarian alley! : )

  12. Thank you for sharing your recipe at Potpourri Friday! Casseroles like this make wonderful Thanksgiving dishes too!

  13. Katherine,

    Thanks so much for stopping by my blog and leaving your sweet comment! This zucchini soufflé sounds delightful with all of the cheeses that you’ve included. I’d devour it with such pleasure! I hope that you can find my new WP blog and follow along there as I’ll discontinue my BLogger blog soon. Please forgive me if this appears to be self-promoting (which I hate), I just don’t know how to let my readers know.

    Labor day was a nice quiet day with lots of much needed rain! Hope your holiday was lovely too!

  14. This looks delicious!!!

  15. This looks delicious! I love egg recipes. Thank you for sharing.

    P.S. You are the featured blog at this week’s Harvest of Friends Weekend Blog Hop

    Thank you for being a sweet blogging friend!

  16. Hi Katie
    This looks so good I can’t wait to try it. I pinned it on my Good For You Food Pin board.
    Have a great day.


  1. […] Zucchini Souffle (katherinescorner.com) […]

Leave a Comment