Recipe :: Gouda Zucchini Soufflés

Jun 28, 2011 by

try to resist buying zucchini

I just tried my first Bethenny Frankel recipe (which I had to, of course, tweak a bit).
Miles took one bite, high-fived me, and said “Ten points!”
I think we have a winner.

As you might know, I love this woman.

She is, in all sincerity, one of my role models.  I think her book Naturally Thin is one of the most common-sense, easy-to-understand, and (quite frankly) correct books about nutrition and foodlife that I have ever read.  
I’m in the middle of my third reading, and it occurred to me that 1) We’d bought a zucchini at the farmer’s market (which means it’s in season) and it was in the fridge, lonely and 2) As much as I liked the book, I had never tried any of its recipes.
And thus, tonight’s dinner was born.
(We also had corn cakes and tuna steak.)
I tweaked a few things, most noticeably making my own biscuit mix because you know how I feel about biscuits, and I couldn’t find any pre-made mix at the store that didn’t contain a bunch of chemicals.  It was stupid easy to make.  I recommend you whip up your own; you barely need any biscuit mix at all.
Note: If you’re making other dishes for dinner, I would start with this one first.  It’s not hard to make, but the zucchini needs to drain for a full hour before you can really get started.

Gouda Zucchini Soufflés
Adapted from Naturally Thin by Bethenny Frankel (
  • 4 cups peeled, shredded zucchini (roughly two zucchinis)
  • 1 1/4 tsp salt
  • 1 tbsp melted butter
  • 4 eggs
  • 1 tsp fresh thyme or oregano, chopped
  • 1/8 tsp pepper
  • 1 cup shredded monterrey jack cheese
  • 1 tbsp grated gouda cheese
  • 1/4 cup all purpose all-natural biscuit baking mix            
    • if you have trouble finding biscuit mix that doesn’t contain a lot of horrible artificial ingredients, you can substitute with this (make it in its own bowl first):
      •  ¼ Cup Flour
      • ¼ tsp baking powder
      •  dash of salt
      • 1 teaspoon vegetable shortening
o      Optional: a pinch of chocolate powder for dusting each soufflé

o      Toss the zucchini and salt together and place into a colander set in the sink. Allow to drain for 1 hour.  Then squeeze the liquid out of the zucchini and set aside.
o      Preheat oven to 350 degrees. Brush a 6 cup muffin tin or 6 individual ramekins with melted butter (don’t use muffin cup liners for these).
o      Whisk the eggs in a mixing bowl with the thyme/oregano and pepper. Stir in the zucchini, cheeses, and biscuit mix (or substitute) until combined. Pour into the prepared muffin tin or ramekins.
o      Bake, uncovered, until set and golden brown on top, about 20-30 minutes.
o      The soufflé is done when a knife inserted into the center comes out clean. 
o      Optional: Dust with chocolate powder before serving.
Serves 6 or 7

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1 Comment

  1. Anonymous

    I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs:

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