Zucchini Soufflé
by Editorial Staff
Zucchini soufflé is an ideal summer dish, delicious and light. Be sure to make this tender zucchini casserole. Plus, the ingredients are very affordable and the cooking process is very simple.
Servings: 4
Ingredients
- Zucchini (medium) – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 2 cloves
- Egg – 2 pcs.
- Flour – 1 tbsp (with a slide)
- Cream 10% – 4 tbsp
- Butter – 20 g + for lubrication
- Salt to taste
- Ground black pepper – to taste
Directions
- Peel the onion and cut it into cubes. Finely chop the peeled garlic. Wash the zucchini, don’t cut the peel off, cut it into cubes.
- Fry the onion in a pan with butter until transparent, season with salt and pepper. Add the garlic and fry with the onion until the characteristic garlic smell appears.
- Put the sliced zucchini in the pan, stir and simmer under the lid until the zucchini is soft. Then puree the zucchini with onions and garlic with a blender until smooth.
- Divide the eggs into whites and yolks. Beat the yolk with cream. Add flour and stir to avoid lumps.
- Combine the egg and squash mixture, mix. Beat the whites until fluffy. In parts, gently mix the proteins into the squash mass.
- Arrange in small tins, greased with butter, put in an oven heated to 200 degrees, and bake the courgette soufflé for 20 minutes.
- Remove the finished soufflé from the oven. Delicious and tender squash soufflé is ready.
Bon Appetit!
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