Zucchini Soufflé (gluten-free)


Why zucchini?  Because zucchini was in abundance and cheap ($1.50/lb) at the farmers market.  Guaranteed fresh and tasty.  This souffle/casserole is easy to make and will compliment any meal.  You can make it ahead, even serve it cold or at room temperature.

 Zucchini Souffle
Ingredients:
  • 4 cups shredded zucchini (I used 4 medium sized zucchini)
  • 2 tablespoons salt
  • 5 large eggs, scrambled
  • 1/8 teaspoon white pepper (black pepper is you don't have it)
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon Pezney's Greek Seasoning or oregano
  • 1 cup crumbled feta cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup cornstarch
Directions:
  1. Preheat oven to 375F.
  2. Place the shredded zucchini in a colander over a bowl to contain the water from the zucchini.  Toss in the salt and mix in thoroughly.
  3. In a medium/large mixing bowl, scramble the eggs. Then mix in the rest of the ingredients from the seasonings to the cheeses, to the cornstarch.
  4. Press the zucchini against the walls of the colander to remove excess water using a silicone spatula or your clean hands.  Add to the egg mix and stir thoroughly.
  5. Turn into a greased medium casserole dish and baked until the top is evenly and lightly browned, about 35 minutes.
-Erin Swing
The Sensitive Epicure

 This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on summer casseroles.  On twitter, we're tagging #SummerSoiree.  Here are other amazing summer casserole recipes to try out from our other friends:

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