- Milk 250 ml • 49 kcal
- Eggs 2 • 130 kcal
- Onions 2
- Zucchini 1
- Stringy cheese 80 grams
- Butter 40 grams • 717 kcal
- Flour 20 grams
- marjoram 1 sprig
- Salt as much as is needed • 1 kcal
- Pepper as much as is needed
- Oil as much as is needed
- Breadcrumbs as much as is needed
Zucchini soufflé is a tasty and highly successful recipe: a simple basic preparation, but that requires some attention. In this case zucchini are the protagonists; the soufflé base is prepared with a salty cream, which then becomes swollen and soft thanks to the integration with the egg whites. Prepare it as a side dish, as a vegetarian single dish for a trip out of town or as a course for a colorful Sunday brunch. So let’s see how to make zucchini soufflé.
How to prepare zucchini soufflé
Cut the onion and zucchini into small regular cubes (1).
Melt half the butter in a pan and cook the vegetables until they are soft (2).
Turn on the oven at 190 degrees C (static). Grease the molds with a drop of oil and coat them with the breadcrumbs. Melt the remaining butter with the milk brought to a boil, adding a pinch of salt. Beat the egg yolks with the flour (3).
Pour the hot milk over it and dilute everything (4).
Separately, whisk the egg whites in a large bowl (5).
Put the egg yolks, flour and hot milk mixture on a low heat, making it thicken, as if it were a cream (6).
Put the thickened cream in a bowl, add the grated cheese and the vegetables, then mix carefully. Also add the egg whites taking care not to “break” the mixture (7). Add salt, pepper and marjoram.
Pour the mixture into the molds evenly (8) and cook the soufflés in a static oven for the first 10 minutes, then continue with the fan for 8 minutes.
Your zucchini soufflés are ready to be served (9).
For the success of the soufflés, keep some tips in mind: for example, to grease the molds and coat them well with the breadcrumbs and not with the flour, which would absorb too much moisture, making them dry. Another tip is to never open the oven during cooking to avoid sudden changes in temperature.
As for cheese, choose a stringy one. You can enrich the vegetarian pie with coarse crumbled dried fruit or with other ingredients you love; try for example to insert anchovies in oil, which will contrast the zucchini, or a mince of olives and capers.
If you liked this preparation, try also the gorgonzola soufflé recipe.
We advise you to eat your zucchini soufflés immediately, in order to fully enjoy their softness. You can however preserve zucchini souffles in the refrigerator for 24 hours tightly closed in a container.