Baked Zucchini Soufflé
Delicious, tender, and juicy - a celebration every day! Baked zucchini soufflé is perfect for a festive family dinner. It can be served as a hot appetizer or a main course, and it’s gentle enough for young children.
Updated : 30 October, 2025
Easy
About 30 min.
Ingredients
500 grams
Cukinija
80 milliliters
Milk
60 grams
Parmesan
3
Eggs
2 tablespoon
Cornmeal
1 tablespoon
Olive oil
1 grams
Nutmeg
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I use young, tender zucchinis (courgettes), but you can also use regular light-green ones. For best results, choose small, young squash. If your eggs are small, use one extra. Parmesan can be replaced with any other hard cheese of your choice.
Step 2
Separate the egg whites from the yolks. Keep the whites in the fridge until needed.
Step 3
Wash the zucchinis and scrub them well if you plan to grate them with the skin. Pat dry and grate - with or without the peel, as you prefer.
Step 4
Heat 1-2 tablespoons (15-30 ml) of olive oil in a frying pan. Add the grated zucchini and sauté over medium heat for about 10 minutes, stirring occasionally. Remove from heat.
Step 5
While the zucchini cooks, combine milk (½ cup / 120 ml) and flour (1 tablespoon) in a small saucepan. Heat over low heat, stirring for 1-2 minutes, until the mixture thickens. If lumps form, press through a fine sieve. If you don’t have corn flour, replace it with 1-1½ tablespoons of regular wheat flour.
Step 6
Add the thickened milk mixture, egg yolks, grated Parmesan, a pinch of nutmeg, salt, and pepper to the sautéed zucchini. Stir thoroughly until smooth.
Step 7
Beat the cold egg whites with a mixer until stiff peaks form. The bowl must be completely clean and dry - even a drop of water will prevent proper whipping. When you turn the bowl upside down, the whites should not fall out.
Step 8
Gently fold the beaten egg whites into the zucchini mixture using a spatula, being careful not to deflate them.
Step 9
Transfer the mixture into greased individual ramekins or baking molds. Bake in a preheated 350°F (180°C) oven for 25-30 minutes. Baking time may vary depending on your oven. The soufflé should rise slightly and become golden brown.
Step 10
Once removed from the oven, the soufflé will fall slightly in the center - that’s normal. Serve warm and enjoy!