Zucchini Souffle Recipe
Ingredients
| Zucchini 3 medium, peeled and sliced | ||
| Butter i tablespoon melted | ||
| Onion | 2 Tablespoon, grated | |
| Salt | 1 Teaspoon | |
| Sugar | 1/8 Teaspoon | |
| Ground pepper | 1 To taste | |
| Eggs 3 whole, separated | ||
| Fresh soft bread crumbs 1/4 cup | ||
Directions
Steam zucchini until very tender; drain in cheesecloth lined colander; squeeze out excess juice.
Mash and beat until smooth; drain again in colander.
Add butter, onion, salt, sugar, pepper, and egg yolks.
Mix well and beat.
Fold in 3 stiffly beaten egg whites.
Spoon carefully into individual oiled souffle molds.
Sprinkle with crumbs.
Bake at 375° for 25 minutes or until set and puffed.
Serve at once.
Mash and beat until smooth; drain again in colander.
Add butter, onion, salt, sugar, pepper, and egg yolks.
Mix well and beat.
Fold in 3 stiffly beaten egg whites.
Spoon carefully into individual oiled souffle molds.
Sprinkle with crumbs.
Bake at 375° for 25 minutes or until set and puffed.
Serve at once.
Chef
