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Zucchini and Red Pepper Souffle (Served Individual)

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“These are light and airy and a perfect side dish. Don't expect something too spicy, because zucchini by nature tends to have mild or almost "bland" flavor as some call it. But if you are a zucchini lover, this is definitely for you. Feel free to add a bit more spice, but I enjoy these as is. There is just a subtle flavor with the red pepper and a little cheese. I originally baked these in a regular muffin pan, but I prefer to use the larger muffin pan now, but you can easily use 13x9" pan. Feel free to change this up by adding chopped mushroom, scallions, green or yellow pepper, olives, or different cheeses.”
READY IN:
35mins
SERVES:
8-10
YIELD:
6-12 Individual servings or 1 9x12 dish
UNITS:
US

Ingredients Nutrition

  • Vegetable Base
  • 2 12 lbs zucchini, peeled and grated
  • 1 medium onion, fine diced
  • 12-23 cup diced red pepper
  • 2 teaspoons garlic, minced
  • 2 tablespoons fresh parsley, chopped fine (1 for the mix, 1 for the topping)
  • 12 teaspoon dried oregano
  • 1 tablespoon butter (to saute the vegetables)
  • paprika (sprinkled on top to finish)
  • salt
  • pepper
  • Flour Base
  • 4 extra large eggs (extra large is what I used)
  • 4 ounces monterey jack cheese, grated (approximately 1 cup grated)
  • 1 cup flour
  • 1 teaspoon baking powder
  • 13 cup vegetable oil (don't use olive oil)

Directions

  1. Vegetable Base -- In a medium size saute pan, I like non-stick for this, but use what you have, add the butter and bring to medium heat. Then add in the onion, garlic and red pepper and cook 1-2 minutes, next -- add the zucchini and cook another 1-2 minutes. You just want to the vegetables to get a head start, you don't want them all the way done. Remove from the heat, transfer to a small bowl and season with parsley, oregano, salt and pepper.
  2. Flour Base -- In a small bowl add the eggs and beat using a whisk until the eggs are light and fluffy, it should take about 1 minute.
  3. Then in a large bowl, add the flour and baking powder and mix well. Then add the oil, cheese and egg and again -- mix well. Lastly, add in the vegetables and fold in so everything so it is well combined.
  4. Bake -- Middle shelf of your oven and the temp should be at 350 degrees. Make sure that either your muffin pan or 13x9" pan is sprayed well with a non-stick spray. Pour the mixture in your pan or muffin tins and sprinkle with a little paprika and the remaining 1 tablespoon parsley. For the 13x9" pan, bake 50-60 minutes, a dark based pan will cook a bit quicker than a glass pan. If using muffin tins, it depends if they are the small or large muffins. The smaller ones should take around 20-30 minutes and the larger ones, 30-40 minutes. (oven times can vary).
  5. Just check. Since it has an egg base, use the knife trick for testing cake. Stick the knife in the middle and if it comes out clean, they are done. Make sure to let them rest 5 minutes before serving.
  6. Serve -- I like to run my knife around the edge of the muffins as well as the sides of the 13x9" pan first. Then flip the pan over if using the muffin pan and they will come right out. Otherwise, you can scoop or cut into squares. and serve. It is the perfect side dish ENJOY! It is light, airy, a great summer flavor.
  7. And don't forget, mushrooms, peppers, even chopped tomatoes (as long as they were seeded and chopped fine) would be a great addition. Provolone, cheddar, swiss would all be nice. Use your imagination, or just clean out your refrigerator.

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