Zucchini soufflé in the oven

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make a juicy zucchini soufflé in the oven? The recipe is very simple, although it consists of several steps. To begin, prepare the necessary ingredients according to the list. I used young, tender zucchini, but you can replace them with regular pale green baby zucchini. In general, it is better to use young small zucchini for this recipe. If the eggs are small, take 1 more. You can replace Parmesan with another budget hard cheese to taste.

2. STEP 2

   

   Divide the eggs into whites and yolks. Place the whites in the refrigerator until needed.

3. STEP 3

   

   Wash the zucchini and scrub thoroughly with a brush if you plan to grate the vegetables along with the skin. Dry the zucchini. Grate with the peel, like I did, or without it.

4. STEP 4

   

   Heat olive oil in a frying pan. Add the grated zucchini and simmer over medium heat, stirring, for 10 minutes. Then remove the pan from the heat.

5. STEP 5

   

   While the zucchini is stewing, combine the milk and flour in a saucepan. Warm, stirring, over low heat for 1-2 minutes or longer. The mixture should thicken well. If during the process you were unable to avoid the appearance of lumps, rub the mixture through a sieve. If you don't have cornmeal on hand, replace it with 1-1.5 tbsp. l. regular wheat.

6. STEP 6

   

   Add the corn milk mixture, yolks, grated Parmesan, nutmeg, salt and pepper to the pan with the stewed zucchini. Mix everything thoroughly.

7. STEP 7

   

   Beat the whites with a mixer into a fluffy, strong foam. The whites should be cold. The container in which the whites will be beaten must be clean, without droplets of water. If any of these conditions are violated, the whites will not beat as desired. When turning the bowl over, the whites should not fall out of it.

8. STEP 8

   

   Gently fold the beaten egg whites into the zucchini mixture.

9. STEP 9

   

   Transfer the mixture into portioned baking dishes greased with vegetable oil. Place the squash soufflé in an oven preheated to 180°C for 25-30 minutes. Baking time may take a little less or more depending on your oven. The soufflé should rise slightly and brown.

10. STEP 10

    

    The finished soufflé will fall in the center after it is taken out of the oven - this is normal. Bon appetit!

Comments on the recipe

Ankdash

26.12.2023

4.7

I love soufflé. From zucchini - a new option for me. I usually prepare meat soufflé, for example from beef.

Natalia M

26.12.2023

4.7

I haven’t made zucchini soufflé before, it was interesting to try the taste. I don’t have portion forms, and the volume turned out to be large, so I took one form. The cooking process is multi-stage, but interesting) I used young zucchini, peeled the skin so that it was very tender) My cheese is Russian. The raw mass turned out to be lush. The mixture sank a lot during baking. This probably happened because of the shape, you should buy portions) The soufflé tastes very, very tender, as if with cream. The cheese successfully sets off the taste of all this tenderness. Very tasty and juicy!

Johanna

26.12.2023

4.7

I don’t think I finished baking the soufflé, but it turned out delicious, very tasty. An unfinished dish looks like a casserole or squash porridge. Thanks for the recipe!

Marusya

26.12.2023

4.8

It turned out very tasty! Thank you so much for your recipe!