- 8 unpeeled zucchini (2 to 3 lbs)
- ½ c. course dry bread crumbs
- 1 clove garlic, minced
- 1 c. grated cheddar cheese
- ½ c. melted butter
- 2 T. grated dry bread crumbs
- ¼ c. finely minced onion
- 2 t. melted butter
- 4 eggs, lightly beaten
Scrub zucchini, remove tips, halve lengthwise and slice. Place in saucepan with ½ inch boiling water, ¾ tsp salt and the garlic.
Cover and cook gently until tender, about 10 min. It is important to stop cooking the zucchini just as they become tender but before they become overly done.
Drain and put zucchini in large mixing bowl. Beat until coarsely pureed with pieces of bright green zucchini skin still evident. Mix in butter, onion and eggs. Fold in coarse bread crumbs and cheese. Add salt and pepper to taste and scoop into a well-buttered 1 ½ quart baking dish. Top with grated bread crumbs and drizzle the melted butter on top.
Bake at 350° about 45 mins, until slightly puffed and brown. Once the soufflé begins to puff up it is important that it not be moved until it is done. If a knife inserted into the soufflé comes out dry it should be done.
SERVE IMMEDIATELY – soufflé does not wait!