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Cheesy Zucchini/Spinach Soufflé

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Submitted by happyzhangbo

.

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

65 min

Ingredients

1 1
X X BUTTER *
3 45
TABLESPOONS ML OLIVE OIL
1 1
LARGE LARGE ONIONS
chopped
4 4
CLOVES CLOVES GARLIC
minced
3 3
MEDIUM MEDIUM ZUCCHINI
grated, or 10 ounces spinach
1 1
X X SALT AND BLACK PEPPER
to taste *
6 6
LARGE LARGE EGGS
separated
8 231.2
OUNCES ML/G GRUYERE CHEESE
grated
79
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 354 66% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 346mg 115%
Sodium 213mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 40g
Vitamin A 27% Vitamin C 62%
Calcium 36% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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