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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Ramsanth Pubg
[email protected]This recipe is a little too complicated for me. I'm looking for something simpler.
Parvez Rana
[email protected]I'm allergic to zucchini. Is there a substitute I can use?
Junior Gonzalez
[email protected]I'm not a big fan of zucchini, but I'm willing to give this recipe a try.
Ahmad Hameed
[email protected]This soufflé looks like the perfect side dish for my next dinner party.
Dickson Abubacar
[email protected]I can't wait to try this recipe. It looks delicious.
Abbas Qureshi
[email protected]This recipe is a keeper! I'll definitely be making it again.
Sameer Shahzad
[email protected]I think I overcooked the soufflé. It was a little dry.
Resham Thapa
[email protected]I'm not sure what went wrong, but my soufflé didn't rise. It was still tasty, but it wasn't as light and fluffy as I expected.
Noyan Wasim
[email protected]This soufflé is the perfect way to use up leftover zucchini.
Nancy Housseiny
[email protected]I didn't have any zucchini on hand, so I used yellow squash instead. It turned out just as well.
Derrick Snaps
[email protected]This soufflé was a little tricky to make, but it was worth the effort. It was so light and fluffy.
Ahmad Arsalan
[email protected]I've made this soufflé several times and it's always a crowd-pleaser.
Mohamed Elsebaity
[email protected]I'm new to cooking and this soufflé was a great recipe to start with. It was easy to follow and the results were delicious.
Pakistani Dohra
[email protected]I followed the recipe exactly and the soufflé turned out great! It was the perfect side dish for my roasted chicken.
Gavin Alford
[email protected]The soufflé was a little more dense than I expected, but it was still very tasty.
Angela Medford
[email protected]This soufflé was easy to make and turned out perfect. It was a great way to use up some of my garden zucchini.
Lomi Shet
[email protected]I'm not a big fan of zucchini, but this soufflé changed my mind. It was so delicious and flavorful. I'll definitely be making it again.
Nankabirwa Madrine
[email protected]This zucchini soufflé was a hit at my dinner party! It was light and fluffy, with a delicate zucchini flavor. My guests raved about it.