Zucchini Souffles Recipe
Summary
HealthyHigh Protein
Ingredients
| Zucchini | 8 Large | |
| Butter | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1 To taste | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Cayenne pepper | 1 Pinch | |
| Pinch dry mustard | ||
| Pinch nutmeg | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 8 1/2 x 12 1/2 inch glass baking dish | ||
Directions
Wash zucchini, cut lengthwise into halves.
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.
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.
Chef
