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Zucchini and cheese soufflé

Zucchini and cheese soufflé

This zucchini and cheese souffle is easy to make and delicious. I had this recipe set aside for some time, and I finally tried it. I liked it so much that I’ve already prepared it three times lately.

I had put aside this recipe that I had found on Internet some time ago, such a long time because I had even printed it. I don’t know which site I’m talking about and, in any case, I changed it so much that it almost became a new recipe.

I changed the recipe for this zucchini and cheese soufflé because I am now following the Zone diet and so I have calibrated it for the right amounts of protein, but also because I often find recipes that are too loaded, too seasoned for my taste. And this is one of them. The original included 225 g of Gruyere cheese, but it seemed a little too much to me – I assure you that the 100 g of grated Parmesan do their job right.

 

Ingredients (for 4 ramekins of 6 oz):

  • oil for greasing the ramekins
  • 1 onion
  • 1 clove of garlic
  • 1 teaspoon of fennel seeds (optional)
  • 2 medium-small zucchini
  • 3 egg yolks
  • 6 egg whites
  • 3.5 oz of grated Parmesan
  • chives
  • salt
  • pepper
  • extra virgin olive oil

Preparation:

  1. Grease the ramekins and set them aside.
  2. Finely chop the onion and coarsely grate the zucchini.
  3. Put a drizzle of extra virgin olive oil on a pan and brown the onion, minced garlic and fennel seeds, if you use them.
  4. Add the zucchini, salt and pepper. Cook until soft. Let them cool. Then eliminate any liquids.
  5. Turn on the oven at 325 ° F.
  6. In a bowl, beat the egg yolks. Add the zucchini, chives and cheese and mix well. In another bowl, with a whisk or with a stand mixer, beat the egg whites until stiff peaks.
  7. Add 1/4 of the egg whites to the mixture with the zucchini and mix gently so as not to deflate the egg whites. Then add the remaining egg white a little at a time, always mixing slowly, from bottom to top.
  8. Divide the mixture into the ramekins and cook in a hot oven for about 30 minutes, when they are golden and puffy. Serve immediately because the soufflés deflate after a while they come out of the oven.
  9. Buon appetito!

 

zucchini-and-cheese-souffle



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