Zucchini Souffle Recipe
Introduce this Zucchini Souffle to your craving taste buds. They'll never ever want anything else for a long time to come. Zucchini Souffle as a Side Dish never fails to impress. The main ingredient in this recipe is Zucchini. Tell me how you enjoyed my Zucchini Souffle. Feedback helps to keep me going and experimenting more.
Ingredients
1/4 cup butter or margarine
1/4 cup all purpose flour
1 1/3 cups milk
1/2 teaspoon salt
Dash of pepper
1 tablespoon minced onion
1 1/4 cups grated zucchini
5 eggs, separated
1 teaspoon cream of tartar
1/2 cup (2 ounces) shredded sharp
Cheddar cheese
Directions
Cut a piece of aluminum foil long enough to fit around a 1 1/2 quart souffle dish, allowing a 1 inch overlap; fold foil lengthwise into thirds.
Lightly butter one side of foil and bottom of dish.
Wrap foil around dish, buttered side against dish, allowing it to extend 3 inches above rim to form a collar.
Secure foil with string.
Set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in salt, pepper, and onion; remove from heat, and let cool.
Squeeze grated zucchini to remove as much liquid as possible; stir into sauce.Beat egg yolks until thick and lemon colored; add to squash mixture, and stir well.
Beat egg whites and cream of tartar until stiff, but not dry; fold into squash mixture.
Pour into prepared dish.
Bake at 350° for 1 hour and 10 minutes; sprinkle with cheese, and bake an additional 5 minutes or until a knife inserted in center comes out clean.
Lightly butter one side of foil and bottom of dish.
Wrap foil around dish, buttered side against dish, allowing it to extend 3 inches above rim to form a collar.
Secure foil with string.
Set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in salt, pepper, and onion; remove from heat, and let cool.
Squeeze grated zucchini to remove as much liquid as possible; stir into sauce.Beat egg yolks until thick and lemon colored; add to squash mixture, and stir well.
Beat egg whites and cream of tartar until stiff, but not dry; fold into squash mixture.
Pour into prepared dish.
Bake at 350° for 1 hour and 10 minutes; sprinkle with cheese, and bake an additional 5 minutes or until a knife inserted in center comes out clean.
