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Zucchini Souffles Recipe
|Butter||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||To Taste|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
|Cayenne pepper||1 Pinch|
|Dry mustard||1 Pinch|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1501 Calories from Fat 905
% Daily Value*
Total Fat 103 g158%
Saturated Fat 58 g289.8%
Trans Fat 0 g
Cholesterol 867.5 mg
Sodium 1885.7 mg78.6%
Total Carbohydrates 91 g30.5%
Dietary Fiber 19 g76.1%
Sugars 38.7 g
Protein 72 g143.6%
Vitamin A 130.6% Vitamin C 454.6%
Calcium 123.3% Iron 60%
*Based on a 2000 Calorie diet
Scoop out flesh of each zucchini half, leaving a shell.
Chop flesh and set aside.
Arrange zucchini shells in greased baking dish.
In a large saucepan, heat a little of the butter.
Add chopped zucchini; saute about 10 minutes, stirring constantly, until liquid is reduced and mixture resembles a thick puree.
Season with salt and pepper to taste.
In a heavy saucepan, heat remaining butter; add flour, stirring constantly about 1 minute until mixture is well blended and a smooth paste forms.
Remove saucepan from heat, add milk a little at a time, whisking constantly until mixture is well blended.
Place sauce back on low heat, stirring constantly about 2 minutes until a thick sauce forms.
Stir in egg yolks, one at a time, beating until each yolk is well blended.
Add zucchini pulp, cayenne, mustard, nutmeg and grated Parmesan cheese; stir well, remove from heat.
In a mixer bowl, beat egg whites about 3 minutes until stiff peaks form.
Fold whites into warm zucchini mixture.
Spoon this mixture into zucchini shells.
Bake in a 350°F. (180°C) oven for 25 minutes or until puffed and golden.