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Zucchini Souffle

Zucchini Souffle


"A delicious, simple zucchini souffle recipe given to me by my mother. If you like zucchini, then you'll love this!"
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1 h 15 m servings 237 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
  3. Bake in preheated oven for one hour.

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Read all reviews 95
  1. 115 Ratings

Most helpful positive review

Amazingly good! Reading the other reviews, blandness seemed to be a problem, so instead of just adding the onion and zucchini raw ,I sauteed it with garlic. I also added 8 oz. of shredded sharp ...

Most helpful critical review

I made this exactly as the recipe stated and it is very bland. This one leaves a lot to be desired. I probably won't make this one again.

Most helpful
Most positive
Least positive

Amazingly good! Reading the other reviews, blandness seemed to be a problem, so instead of just adding the onion and zucchini raw ,I sauteed it with garlic. I also added 8 oz. of shredded sharp ...

This was a great recipe! I made it my own... using spinach and squash as well. I steamed the zucchini, squash, and onions for a few minutes before adding it to the mix so that I could cut down o...

This recipe is great but I wouldn't make it without adding tomatoes! I put in 2 fresh, chopped. I also pumped up the salt and pepper a touch, and added 1/2 t each of garlic powder and curry po...

Loved this! I only made half the recipe and baked it in an 8 inch square dish for about 45 minutes. Even DH liked it, and he rarely eats veggies. The secret for me was to dice the zucchini very ...

This is definately a great recipe to build on,I used fresh zucchinis from my garden I added tomatoes and green & red onions and some pepper, chili powder, garlic salt, and a bit of cayenne. I lo...

Absolutely delicious. Very wholesome and a great dinner idea that can be made in minutes and then left in the oven while you do other things. Thank you so much!

I've made this a lot; it's awesome. Like the other reviewers said, it could be bland, so make sure to salt it properly. I have also seen this recipe with a grated carrot as well. When I am not ...

I read the other reviews and didn't want to add more fat and cals to combat blandness. I added a heaping dose of Old Bay and substituted the oil for apples sauce. It was great!

This is super - super easy and super tasty. Everyone loves it. For variations - try adding some oregano to the mix and/or mixing the chopped parsley into the batter.

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