Put a skillet over medium heat and melt the butter. Add the mushrooms and the zucchini. Sauté the veggies until tender and turn the heat to high, stirring constantly until the vegetables are lightly golden. Remove the liquid from the veggies if any.
Using a whisk, lightly beat the eggs in a bowl, and add the cream.
Pour the mushrooms, zucchini, cauliflower, broccoli, mozzarella and Parmesan cheese. Combine everything and add salt and pepper.
Pour the preparation in a small rectangular Pyrex and bake the soufflé for 50 minutes or until nicely golden.
Recipe by PERU DELIGHTS at https://perudelights.com/meatlessmondays-vegetarian-souffle/