Zucchini Soufflé

Thinking of new ways to use my overabundance of zucchini in the summer is quickly becoming one of my new favorite hobbies. (Can’t you tell? I’ve already made muffins, cake, fritters, and even sweet hand pies.) This soufflé is sort of like a crustless quiche or an extra fluffy omelette filled with fresh zucchini. The inside is bright green and every bite tastes like fluffy, salty summertime. It’s the perfect dish to make for overnight guests when you want something impressive in the morning. Thinking of new ways to use my overabundance of zucchini in the summer is quickly becoming one of my new favorite hobbies. (Can’t you tell? I’ve already made muffins, cake, fritters, and even sweet hand pies.) This soufflé is sort of like a crustless quiche or an extra fluffy omelette filled with fresh zucchini. The inside is bright green and every bite tastes like fluffy, salty summertime. It’s the perfect dish to make for overnight guests when you want something impressive in the morning.

2 large zucchini, grated (about 4 cups)

2 tablespoons olive oil

1 large red onion, chopped

5 garlic cloves, minced

6 eggs

1¼ cup grated Parmesan, divided

¼ cup chopped fresh chives

1½ teaspoons baking soda

¼ teaspoon salt

¼ teaspoon pepper

Directions at bakedbymelissa.com

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