Easy Zucchini Soufflé, or Zucchini Casserole
Easy Zucchini Soufflé, or Zucchini Casserole
I have never raised zucchinis (always get plenty from everyone else) except for the years my daughter lived at home after college and she twisted our arms to raise a number of things she wanted to try.
But this year I set out one plant because she gave me an extra one she had and of course it is flourishing. So now I’m facing the great zucchini question of every gardener: what to do with them.
I do like them roasted in the oven and on the grill; I also enjoy them sliced and coated with crumbs and fried; they also do fine n breads, brownies, cakes, and pancakes. The pancakes have been my favorites.
But I ate a squash (yellow) casserole last year that was so delicious that I thought well, I’ll try a zucchini casserole recipe. Which, of many, to pick?
Esther H. Shank’s Mennonite Country-Style Recipes & Kitchen Secrets to the rescue. Esther, who wrote an endorsement for my own cookbook, Whatever Happened to Dinner, compiled her rich resource initially for her own daughters to learn all the basics of cooking, and includes more than 1,000 recipes.
Doris opens her card as Steve and Neal look on.
I made this dish for a recent staff lunch celebrating the 88th birthday of our office janitor, Doris. Yes, you read right, she’s 88 and going strong, which I wrote about last year over on Mennobytes.
The theme was recipes for summer. The ice cream cake featured a piano with “88” keys–not quite.
There was only one spoonful left of zucchini casserole so I couldn’t shoot artful photos of the dish, but at any potluck when there is only one spoonful left, you know people enjoyed it. And a number of folks commented on how good it was. Sweet music to a cook’s ears.
Without further ado, here’s Esther’s recipe, adapted slightly. With all the eggs in this recipe and the cheese, and the buoyancy added by the bread crumbs, I like the exoticism of calling it Zucchini Soufflé.
But call it whatever you want. Assembly is super easy!
Favorite Zucchini Casserole or Zucchini Soufflé
3 cups shredded raw zucchini (I leave the peelings on for more nutrition)
1 ½ cups dry bread crumbs (I used Stove Top Stuffing that has some herbs and flavoring in it)
1 envelope onion soup mix
1 teaspoon salt
1 teaspoon crushed basil leaves
4 eggs lightly beaten
1/3 cup milk
1 cup shredded Swiss cheese (reserve half)
2 tablespoons grated Parmesan cheese (reserve half)
Combine all ingredients and pour into greased 2 quart casserole or 8-inch square baking dish. Sprinkle reserved cheeses over top.
Bake at 350 degrees for 40-45 minutes.
Yield: 6-8 servings
Adapted from Mennonite Country-Style Recipes and Kitchen Secrets, Esther H. Shank, Herald Press, 1987.
findingharmonyblog 
The trick to zucchini is pick it small. Bigger is not better. Out favorite dish I’d a zucchini bisquik quiche…grated zucchini, eggs, spices, milk, bisquik-type-mix, grated cheese, onion. Good cold too if there are leftovers.
I just learned this year that picking small is a good idea. One woman from church, Mary Lou, an experienced zucchini raiser, said “You go out and think they’re too small and then the next day they’re huge!”
I thought, too, zucchini would make a great quiche. So you just use a quick crust like bisquick? I have an abundance of chives right now too. Thanks for the tip!
Hi…yes, eat them before they eat you! The bisquick mix is just added , no crust. Kind of like those impossible pies. I got this recipe over 30 years ago though from some one where I was working…written on a recipe card from her. Use it multiple times all summer and fall.