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Simple savoury souffle

One of the easiest ways to impress friends, when entertaining at home, is by making a souffle. Souffles, as anyone who has made them will attest, can be a total pain in the butt. Dessert souffles especially are tricky and can lead to embarrassment and failure if not executed perfectly. Over the years, however, S and I have realized that savoury souffles are considerably easier to make, and a slightly fallen cheese souffle is fine, whereas a limp and soggy chocolate souffle is simply icky.

S’s favourite savoury souffle (to make at home, that is) is a zucchini souffle. She really likes that the mixture can pretty much be assembled ahead of time—save for the whisking of the egg whites (and, of course, the baking). I think she also likes that this dish is somewhat healthy. Well, once you get past all the egg and cheese, it is technically a vegetable course.

This souffle makes a great first course or a wonderful side dish for your mains. And, it will make your friends go “ooh” and “ahhhh”, which is always nice—especially when you haven’t had to kill yourself to pull this together.

Zucchini souffle
makes 6 small souffles (using ramekins that meaure 8.5cm across the bottom)

15g butter, melted
1.5 tablespoons dried breadcrumbs
350g zucchini, chopped
125ml milk
30g butter
3 tablespoons all-purpose flour
75g Gruyere or Parmesan, finely grated
3 spring onions, finely chopped
4 eggs, separated

Brush the ramekins with melted butter and then tip the breadcrumbs into them. Rotate each to coat the sides of the ramekins completely with the breadcrumbs. Tip out the excess breadcrumbs.

Cook the zucchini in boiling water for 8 minutes, until tender. Drain and then put the zucchini in a food processor with the milk and mix until smooth.

Preheat the oven to 180 degrees C.

Melt the butter in a heavy-based saucepan and stir in the flour to make a roux. Cook, stirring, for 2 minutes over low heat without allowing the roux to brown. Remove from the heat and add the zucchini puree, stirring until smooth. Return to the heat and bring to the boil. Simmer, stirring, for 3 minutes, then remove from the heat. Pour into a bowl, add the cheese and spring onion and season to taste. Mix until smooth, then beat in the egg yolks until smooth again. If making this ahead, stop here and only proceed to the egg white instructions below when you intend to cook and serve your souffles.

Whisk the egg whites in a clean dry bowl until they form soft peaks. Spoon a quarter of the egg white onto the souffle mixture and quickly but lightly fold it in, to loosen the mixture. Lightly fold in the remaining egg white. Pour the mixture into the ramekins and run your thumb around the inside rim of the dishes, about 2cm into the souffle mixture. This ridge helps the souffle to rise without sticking.

Bake for 25 minutes, or until the souffles are well risen and wobble slightly when tapped. Test with a skewer through a crack in the side of the souffle—the skewer should come out clean or slightly moist. Serve immediately.

Posted using the new HP Mini 1000 while sitting in Canele, Raffles City.

About Aun Koh

Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his three kids!



  1. w. w.

    ooh, how are you finding the HP Mini 1000? that little line completely distracted me from the very tempting subject matter of the post. 🙂

  2. Hello Aun, brilliant recipe and photos! I guess your new kitchen is your new home, right? Hope you will have a good break over Christmas and keep in touch!

    Best Regards from Dubai!

  3. Chubby Hubby Chubby Hubby

    Hey W, it’s a great little notebook. Just got it this week. Great size, great weight. I’m going to take it with me to the USA during my X-Mas holidays.

  4. Roanne Roanne

    Good recipe. I have a recipe for chocolate soufflés that lets you freeze them before baking. It works very well. Do you think this is possible for all soufflés?

  5. Thanks for the delicious recipe! It really was simple to make and was such a thrill seeing these green mounds rise in my oven!

  6. X’mas in USA sounds fun!! American people are festive.

    Happy Holidays

  7. Adeline Adeline

    Hey, is that a BAMIX that you are using? I am really considering getting it… 🙂

  8. J. J.

    I see that you guys are putting that beautiful kitchen of your’s into good use! 😀

  9. Serene Yip Serene Yip

    Hi Chubby Hubby! Thanks for the receipe. Just wondering if I need to refrigerate the mixture if I am making this ahead? I live in Sydney and it is summer now, so it can get quite warm out. Thanks!!

  10. Beautiful presentation! I am so envious of all the light in your kitchen!

  11. These surely impress. Nice !!! I m not good in making souffles 🙁

  12. Jack Jack

    have you tried Yun Fu’s Singaporean sister, one on the bund yet?

  13. Jack Jack

    Have you tried Yun Fu’s Sing sister yet?

  14. Love souffle, but never really made the one with Zuke. Sound very delicious, indeed.

  15. august august

    This probably sounds silly, but your wooden chopping board is gorgeous! Where is it from?

  16. Hai there…your blog are awesome! those pictures are so clear. love it! anyway can i link your site. thx

  17. Very nice site U have here!!! And posties too. I wonder if would mind to xchange links with me.. =)

  18. Pete Pete

    I used to be an ardent follower of your blog. I miss your restaurant reviews nowadays as I’m not really a kitchen home-body (e.g. not into kitchen design/gadgets & recipes). Can you find some time to revert to your former self?

  19. Great! Another culinary weapon to woo the chicks with. Thanks, Aun, and happy holidays to you from Tokyo!

  20. I’d really impress my friends with your souffle. Hey what not post this to a new and free food and cooking encyclopedia ala wikipedia.

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