This is the second recipe in my collection of “Ruby’s Recipes” that come from a cookbook put together from the clippings and handwritten recipes my great-grandmother left in her kitchen. She passed away last October and i’m having fun channeling her through cooking these recipes she loved. This recipe is a little odd and Matt thought it was too zucchini-ie, so if you’re not a fan of the taste of zucchini add less than the recipe calls for. I think this egg, cheese & zucchini souffle is a great dish for brunch or breakfast when you have guests in town.
Egg, Cheese & Zucchini Souffle
Makes one 9″ souffle or 4-6 mini souffles
Ingredients:
1 tablespoon butter
1 small onion, diced small
1 zucchini, shredded
3 eggs, separated
1/4 tsp salt
pinch of pepper
1/2 cup milk
1/2 cup gruyere, shredded
1/2 white cheddar, shredded
14 soda crackers, crushed
Preheat the oven to 350. in a saute pan over medium heat melt the butter and then add the onion, cook until translucent and add the zucchini. Cook for 10 or so minutes, i ended up letting mine cook over medium-low until i was ready to put it in the rest of the mixture. In a separate bowl mix egg yolks, s&p, milk, & cheeses. In the bowl of a stand mixer whisk the egg whites until stiff peaks form. Drain the zucchini & onions if there is a lot of liquid and then add it into the egg yolk mixture, stir until combined. Fold in the egg whites and cracker crumbs. Pour into a greased casserole dish or multiple mini dishes and bake for 50-60 minutes if one souffle and 20-30 if mini souffles. The top should be golden in spots, it will rise high when it comes out and then fall a little bit when cooled slightly. Serve immediately.
To see the bunny love muffins which are the first in “Ruby’s Recipes” go HERE
