Zucchini Soufflé

Name: Zucchini Soufflé
Total time: 1 h
Yield: 4 servings
Cuisine: french
Ingredients: 1 tablespoon butter; 1/4 cup olive oil; 1 large onion, chopped; 1 teaspoon minced garlic; 2 to 3 medium zucchini, grated; Salt; freshly ground black pepper; 6 eggs, separated; 8 ounces Gruyère cheese, grated; 1/4 cup parsley, chopped

By Mark Bittman

Total Time: 1 hour
Rating: 5(317)
Comments: Read comments

To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic until it’s really soft, almost melting. (If there’s liquid in the pan when you’re done, drain it to further lighten the mixture.)

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Ingredients

Yield:4 servings

1tablespoon butter
¼cup olive oil
1large onion, chopped
1teaspoon minced garlic
2 to 3medium zucchini, grated
Salt
freshly ground black pepper
6eggs, separated
8ounces Gruyère cheese, grated
¼cup parsley, chopped

Ingredient Substitution Guide

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Preparation

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Step 1
Butter four 1½ -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it’s hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
Step 2
In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.
Step 3
Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.

Ratings

5 out of 5

317 user ratings

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Comments

Joan7 years ago

Just my usual moan. I wish these great recipies were available in metric measurements...

Deb L4 years ago

Would be better if recipe called for a volume of zucchini since they vary in size ..... my medium may not be everyone’s medium!

Melissa Woods7 years ago

Wow! This is a flavorful yummy recipe (hard to go wrong with Gruyere!) It was easy to make and rose and browned perfectly. A couple things....I didn't have souffle cups so I used bigger espresso mugs and they worked perfectly(filled about 8 cups). I don't think it says how high to fill them - I did a little less then 3/4 full and that was perfect. It also was in the oven for about 40 minutes. Texture, flavor, and appearance was perfect and i'm so happy I found this recipe.

Kelsey C.7 months ago

I had to bake them an additional 20 minutes. I wish the zucchini had a weight measurement.

Bek11 months ago

So yummy! But yeeeah... If ya do a large vessel, ya gotta adjust the cooking time to somewhere around 50 minutes.

JW11 months ago

Two important tips not found in this recipe: fill the ramekins 3/4 full, and place in the bottom third of the oven. Otherwise it will brown and burn well before it’s properly cooked.

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