ZUCCHINI SOUFFLE
Steps:
- Preheat the oven to 180C. Brush a 1.5lt souffle dish or individualdishes with the melted butter and then tip the breadcrumbs into the dish. Rotate the dish tocoat the side completely with breadcrumbs. Tip out the excess breadcrumbs. Cook the zucchini in boiling water for 8 mins until tender. Drain and put in a food processor with the milk and mix until smooth. Melt the butter in a heavy-based saucepan and stir in the flour to make a roux. Cook, stirring, for 2mins over low heat. Remove from heat and add the zucchini puree stirring until smooth. Return to heat, bringto boil and simmer, stirring, for 3mins then remove from heat. Pour into a bowl, add the cheese and spring onion and season well. Mix until smooth then beat in the egg yolks until smooth again. Whisk the egg whites until they hod firm peaks but are still glossy. With a large metal spoon, mix a quarter of the beaten egg white into the souffle mixture and quickly but lightly fold it in. Lightly fold in the remaining egg white. Pour into souffle dish and run thumb around the inside rim, about 2cm deep. Bake for about 40 mins.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Lovely Lovely
[email protected]I'm always looking for new ways to cook zucchini, and this recipe is a winner! The souffle is light and fluffy, and the zucchini flavor is delicate but present.
Namita Yonzon
[email protected]This recipe is a great way to use up leftover zucchini. The souffle is easy to make and it's a delicious side dish.
Heba Osama
[email protected]Overall, this was a good recipe. The souffle was light and fluffy, and the zucchini flavor was subtle but present. I would definitely make this again.
BBG Joy2
[email protected]The souffle didn't rise as much as I expected, but it still tasted good. I think I might have overcooked it a bit.
Nishan Islam
[email protected]This souffle was a bit too eggy for my taste. I think I would reduce the number of eggs next time.
Terrence Murphy
[email protected]I was looking for a new way to cook zucchini and this recipe fit the bill. The souffle was easy to make and it turned out great! I will definitely be making this again.
Lourie Villodas
[email protected]This recipe is a keeper! The souffle was light and airy, with a delicate zucchini flavor. I will definitely be making this again.
awlachew chemir
[email protected]I've made this souffle several times now and it's always a hit. It's so easy to make and it's a great way to use up leftover zucchini.
Ruhel Ahmed
[email protected]Followed the recipe to a T and it turned out perfectly! My family loved it and said it was the best zucchini souffle they've ever had.
Vaeltava Mieli
[email protected]This zucchini souffle was a delightful surprise! I was skeptical at first, but the combination of zucchini, cheese, and eggs created a light and fluffy texture that was simply irresistible. I served it as a side dish with grilled chicken, and it was