It’s summer squash season, not that we can’t get a lot of these tasty vegetables year-round these days, but in summer the produce seems especially plentiful. I’ve done zucchini chips, sautes, stir-fries, and other ways to prepare the squash. Recently, I saw a recipe for corn souffle, using fresh corn. Why not squash? I asked myself. And immediately adapted the recipe to a mix of summer squash. This recipe makes four servings, a little over 1/2 cup per serving, but use a 1 cup souffle dish since it will rise and then collapse.

With just the two of us to eat them, I stored 2 cooked ones in the ‘fridge for a couple of days and the herbs seemed to settle into it better making it more flavorful, so don’t be shy about making it one day and eating it a day or two later. You can also prepare it ahead of time and cook it later in the day to save time. This is a great side dish with chicken, steak, pork chops or seafood.

Summer Squash Souffle

3 cups chopped Zucchini, Crookneck, or other Summer Squash
1/2 cup shredded Cheddar cheese
1/4 cup Heavy Cream
2 large Eggs
1/4 teaspoon Salt
1/4 teaspoon  freshly ground Black Pepper
1/8 teaspoon crushed Red Pepper Flakes
2 tablespoons Bacon Pieces (1 slice, optional)
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
1 teaspoon Chopped Chives or Parsley

Preheat the oven to 400 degrees (F.). Prepare the ramekins (souffle dishes) by spraying with cooking spray, going all the way up the sides.

Put all the ingredients except the bacon and the chives or parsley into the bowl of a food processor or blender. Pulse until mixed, then turn on long enough to make a smooth puree.

Divide evenly among the four ramekins and place them on a baking sheet. Sprinkle the bacon bits and chives or parsley over the top. Bake for 25 to 30 minutes until they are puffed and golden. Take a photo immediately because they will fall as soon as they begin to cool. The sooner you serve them, the fluffier they look.

Makes four yummy servings.

Nutrition Information per serving:
Calories:166.5 Fat: 13.3 g Net Carbs: 3.7 g Protein: 8.4 g