Cheesy Zucchini/Spinach Soufflé
.
Yield
4 servingsPrep
15 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
butter
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 3 | medium |
zucchini
grated, or 10 ounces spinach |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 | large |
eggs
separated |
|
| 8 | ounces |
gruyere cheese
grated |
|
| ⅓ | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
butter
|
*
|
| 45 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 3 | medium |
zucchini
grated, or 10 ounces spinach |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 | large |
eggs
separated |
|
| 231.2 | ml/g |
gruyere cheese
grated |
|
| 79 | ml |
parsley leaves
chopped |
|
Directions
Grease four 1½ -cup ramekins or one 6-cup soufflé dish with butter until well coated.
Preheat the oven to 325℉ (160℃).
Add the oil in a large skillet over medium-high heat until it's hot enough, stir in the onion and garlic and cook until soft, 6 to 9 minutes.
Stir in the zucchini or spinach, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 12 to 14 minutes.
Drain if there is excess liquid, and allow to cool.
In a large bowl, beat the egg yolks and cheese with some salt and pepper.
Stir in the vegetables and parsley.
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 too much.
Pour the soufflé mixture into the prepared ramekins or dish.
Bake until golden and puffed, about 35 minutes.
Serve.
