Yellow Summer Squash Souffle

Up here in Northern Wisconsin we are awash in zucchini and yellow summer squash. I had never tried to make a summer squash souffle so last night I found a recipe online and tried it out. It turned out real well. I selected 5 of the smallest squashes I could find because the larger ones have more seeds. I used a combination of cheeses: some grated cheddar, fontina and a bit of Parmesan. I peeled the squash because I did not like the idea of the skins in the souffle being possibly tough. I also discarded about 2 inches of the bottom of each squash trying to get rid of some of the larger seeds. For the breadcrumbs, I used Panko, but if I were home I would make my own breadcrumbs in the food processor. The trick there is to cube the bread and then put it in the microwave for a minute to crisp it up, then pulse it in the food processor until you get coarse crumbs.

This would be very fine with a light salad.


2 pounds yellow summer squash, 3 to 4 medium
1 medium yellow onion
1 teaspoon kosher salt
1/2 teaspoon garlic salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 cup milk
2 large eggs
3 tablespoons flour
4 tablespoons butter, melted
8 ounces cheddar cheese, shredded
1/2 cup bread crumbs, or fresh processed breadcrumbs


1. Rinse the squash well and then pat dry with paper towels. Cut off and discard the ends of the squash. Slice the squash into 1/2-inch rounds.

2. Peel the onion. Cut off and discard the root end. Cut the onion in half and chop it finely.

3. Combine the sliced squash and chopped onion in a large saucepan. Cover the vegetables with water and add 1 teaspoon of kosher salt.

4. Place the saucepan over high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook for about 15 minutes, or until the squash is very tender.

5. Preheat the oven to 350 F.

6. Butter a 2-quart baking dish or casserole.

7. Drain the squash and onions thoroughly and transfer them to a bowl; mash well. Taste and add garlic salt and pepper, as desired.

8. In a medium bowl, whisk the eggs with the milk, flour, and 3 tablespoons of melted butter. Add the cheese and stir until well blended.

9. Combine the egg and milk mixture with the mashed squash mixture.

10. Spoon the mixture into the prepared baking dish.

11. Bake the squash casserole for about 30 minutes.

12. Combine the breadcrumbs with the remaining butter and sprinkle them over the top of the casserole. Return the casserole to the oven and bake for about 10 minutes longer.

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