ZUCCHINI SOUFFLé
To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic until it's really soft, almost melting. (If there's liquid in the pan when you're done, drain it to further lighten the mixture.)
Provided by Mark Bittman
Categories dinner, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it's hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
- In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.
- Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 706 milligrams, Sugar 5 grams, TransFat 0 grams
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Adriano is nice mean i did enjoy this mc Andrè
[email protected]This soufflé was a great way to use up leftover zucchini. It was easy to make and tasted great.
Abdallah Ddumba
[email protected]I'm definitely going to try this soufflé recipe again. It looks so delicious!
Ofgaha Alemu
[email protected]This soufflé is perfect for a special occasion brunch or dinner.
MR FROSTY
[email protected]This soufflé is a great way to sneak vegetables into your kids' diet. They'll never know they're eating zucchini!
August Random
[email protected]This soufflé was a disaster! It didn't rise properly and it tasted terrible.
Thevindi Munasingha
[email protected]I found this soufflé to be a bit bland. I think it needed more seasoning.
Md asraful Md asraful
[email protected]This soufflé was a bit too eggy for my taste, but overall it was a good recipe.
Krishna Ranpal
[email protected]I've made this soufflé several times now and it's always a crowd-pleaser. It's a great way to use up zucchini from the garden.
Abdul jabbar Zardari
[email protected]This soufflé was a bit tricky to make, but it was worth the effort. It turned out beautifully and tasted even better.
kryz prigmore
[email protected]I'm not a huge fan of zucchini, but this soufflé changed my mind. It was so delicious and flavorful, I couldn't believe it was made with zucchini.
Rachael Bragg
[email protected]This zucchini soufflé was a hit at my dinner party! It was light, fluffy, and packed with flavor. My guests couldn't get enough of it.