mangiabenepasta.com
Your place for traditional Italian recipes
Custom Search
ADVERTISEMENT
Zucchini Soufflé

(Serves 2)
Zucchini Souffle
Zucchini Souffle
Ingredients:

1 teaspoon butter
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
1 medium zucchini, grated
Salt and pepper
3 eggs, separated
4 ounces Gruyere cheese, shredded
1 tablespoon chopped parsley

Directions:

Preheat oven to 325 degrees F.
Use 1 teaspoon butter to grease 2 (4-inch diameter x 2-inch deep) ramekins.

Heat olive oil in a medium skillet over medium-high heat.  Add the onion and garlic; cook 3 to 4 minutes until soft.  Add the zucchini; season with salt and pepper. Lower heat to medium.  Cook the mixture until the zucchini is tender, about 5 to 6 minutes.  Drain the mixture if there is any excess liquid and allow to cool.

In a bowl beat the egg yolks, then add the cheese and some salt and pepper.
Stir in the zucchini mixture and parsley.

In another bowl, beat the egg whites until stiff peaks form.  Stir about a third of the whites into the yolk mixture to lighten it. Gently fold in the remaining whites.

Divide the mixture between the 2 ramekins.  Bake until puffy and golden, about 30 to 35 minutes.  Serve immediately.
Zucchini is surprising delicious as the star of this souffle. 
Serve this souffle for a special lunch or light supper with a green salad alongside.
Home     |    Privacy Policy    |    Site Map   |  Contact Us 
Copyright  2001 - 2017   Sandra Laux
VEGETABLE AND VEGETARIAN ENTRÉES  >  ZUCCHINI SOUFFLÉ
You Might Also Like
Zucchini Fries
Artichokes Stuffed with Breadcrumbs, Olives, Parmesan, Capers, and Herbs
Ricotta and Spinach Dumplings - Malfatti or Ravioli Nudi
Share
Print Friendly and PDF
CLASSIC ITALIAN COOKBOOK
Considered by many to be the most authentic guide to Italian food ever written in the US
Norpro 3 Piece Stainless Steel Balloon Whisk Set
BEATING EGG WHITES BY HAND

Hand beating egg whites with a whisk incorporates the most air, yielding a very stable foam.  Egg whites that are at room temperature will whip to a greater volume than cold egg whites. Start with a very clean bowl, perferably stainless steel or copper, and a whisk.  Beat the whites in a circular motion until they begin to foam.  They will begin to increase in volume and become opaque.  Lift the whisk from the whites to determine the stage of their peaks.  Soft peaks will gently fall over to one side. Whites beaten to stiff peaks will stand upright.  Do not overbeat egg whites or they will become clumpy and grainy.
Dr. Fuhrman
Chef's Star 17 Piece Stainless Steel Mixing Bowl Set with Anti-Slip Silicone Base