Crock Pot Zucchini Soufflee
Elevate your next meal with this Crock Pot Zucchini Soufflé—a richly flavored, fluffy dish that's as easy to make as it is impressive to serve. Packed with tender zucchini, sharp cheddar, and Parmesan, this recipe transforms simple ingredients into a creamy, cheesy masterpiece. The secret lies in slow-cooking to perfection, letting the soufflé set beautifully while you go about your day. Enhanced with a touch of garlic and onion powder, and finished with a sprinkle of fresh parsley, this dish is both comforting and elegant. Ideal as a vegetarian main course or a hearty side, it's perfect for brunch, dinner parties, or meal preps. With just 20 minutes of prep, this effortlessly satisfying dish will quickly become a family favorite. Keywords: crock pot zucchini soufflé, slow cooker soufflé, easy zucchini recipe, cheesy vegetable dish, gluten optional vegetarian soufflé.
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Recipe Information
Ingredients
- 4 cups (grated) zucchini
- 6 large eggs
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 1.5 cups (shredded) sharp cheddar cheese
- 0.5 cup (grated) Parmesan cheese
- 0.75 cup milk
- 2 tablespoons (melted and cooled) butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
- (for greasing crock pot) non-stick cooking spray
Instructions
Prepare your crock pot by spraying the interior with non-stick cooking spray to prevent sticking.
Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess water as possible, then set the dry zucchini aside.
In a large mixing bowl, beat the eggs until frothy. Add the all-purpose flour, baking powder, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and combined.
Slowly stir in the milk and melted butter. Mix until well incorporated.
Fold in the grated zucchini, sharp cheddar cheese, and Parmesan cheese until evenly distributed in the mixture.
Pour the mixture into the prepared crock pot, spreading it out evenly.
Cover the crock pot with a clean kitchen towel or paper towels (this will absorb excess moisture and ensure a fluffy soufflé), then place the lid securely on top.
Cook on high for 3 hours, or until the soufflé is set in the center and lightly golden around the edges. You can test doneness by inserting a toothpick or knife—it should come out clean.
Turn off the crock pot and let the soufflé rest for 10 minutes before serving.
Carefully scoop out portions and garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1380 mg | 460% | |
| Sodium | 10258 mg | 446% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 52.1 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 1741 mg | 134% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2198 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
