Monday morning view: Zucchini souffle

It’s another manic Monday. And, it’s hardly anyone’s fun day. However, it is morning and the start of a new day. We should embrace the sunrise and, at least try to be optimistic. There’s nothing to lose by doing so.

I had a brand new dish yesterday that was absolutely delicious. And, it was one that could actually make one happy by the surprise of its tastyness.

This most delicious dish was a zucchini souffle. It may be too early to have such a dish. However, I don’t necessarily believe in time-bounded food. I hope that made sense. Anyway, find your morning motivation and frame your lens onto the world.

8 replies »

  1. Ah Yes Watermelon Would Be Nice Year ‘Round
    too Yet i’d Probably Miss Hot Chocolate More
    For the Heat That Would Require Year ‘Round

    Oh to Enjoy
    Sweet Coming
    From Sour All

    The Marrying
    Nights Creating Merry
    Daytime Zucchini Souffle

    my Wife Said As Far As She
    Will Go is Zucchini Bread

    Everything is A Best Dish
    to me Dear Miriam With SMiLes A Full Plate..:)


  2. I make a “zucchini nests” recipe that my wife quite likes. It’s shredded zucchini, a grated hard cheese, garlic, and egg, and you make little volcano shaped heaps and bake it for a while, then you crack an egg yolk into the volcano crater and bake it for a while longer. Yummy!


      • I went to get a link to the site I got the recipe from and it’s not there anymore! But here’s the recipe text. Thank goodness for the Paprika app!

        Zucchini Nests

        For nests:
        600 g zucchini
        60 g hard cheese
        2 egg
        salt pepper
        2-4 cloves of garlic
        60 g hard cheese
        4 egg yolks

        Grate the zucchini on a coarse grater, salt and leave for a few minutes to let the juice flow. Then squeeze out thoroughly and drain all the liquid.

        Add ground pepper, chopped garlic, egg and grated cheese to the zucchini. Mix.

        On a baking sheet lined with parchment paper, place the zucchini mass in the form of two cakes with a depression in the middle for the “nest” filling.

        Bake in a preheated oven at 180C/350F degrees for 30-40 minutes. Then put cheese and egg yolks in the baked “nests”. Sprinkle with pepper if desired.

        Put in the oven and bake for 7-10 minutes before the cheese melts.

        Serve hot until the cheese is cold and hard.


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