Zucchini soufflé with sour cream

Name: Zucchini soufflé with sour cream
Total time: 30 min
Yield: 4
Ingredients: 120 g Wheat flour; 2 Chicken eggs; 800 g Zucchini; 4 tablespoon Sour cream; 20 g Vegetable oil; to taste Salt; to taste Ground black pepper

An ideal healthy breakfast dish. I’m looking forward to the season when there will be a sea of zucchini everywhere)! And all summer there will be zucchini heaven!

26

222

Willow Simmons

Author of the recipe

Calories

286Kcal

Protein

8gram

Fat

14gram

Carbs

31gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

120g

2

800g

4tablespoon

20g

to taste

to taste

Step-by-step preparation

Cooking time: 30 mins

STEP 1
To battle!
STEP 2
Break the eggs into a deep bowl, add salt and pepper.
STEP 3
Add flour.
STEP 4
Beat lightly with a whisk.
STEP 5
Peel the zucchini and remove seeds, grate.
STEP 6
Squeeze out the water and mix with the eggs.
STEP 7
Grease the mold with oil.
STEP 8
Pour the egg-zucchini mixture into the mold. Bake in an oven preheated to 180 degrees for about 20 minutes.
STEP 9
Remove from the mold and place on a plate.
STEP 10
Add sour cream and serve.
STEP 11
Finita! Bon appetit!

Comments on the recipe

Angelica

13.12.2023

5

The recipe has a very emotional description! I’ll definitely cook it when zucchini appears in the garden (usually you don’t know what to do with them and where to put them). I'll save it in KK. Thank you!