Baked Zucchini Soufflé: Tender and Festive Delight

The most delicious, tender, juicy — a holiday every day! Zucchini souffle in the oven can be prepared for a festive family dinner. It can be served as a hot appetizer or main course. In addition, you can safely give it to a small child!
cook time: 1h
Owen Truitt
Baked Zucchini Soufflé: Tender and Festive Delight

Nutrition Facts (per serving)

106
Calories
8g
Fat
5g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Olive oil 1 tbsp
Salt to taste
Ground black pepper to taste
Nutmeg (pinch) 1 g
Milk 80 ml
Eggs (large) 3 pc
Parmesan (grated) 60 g
Corn flour 2 tbsp
Zucchini 500 g

Recipe instructions

Step 1

Step 1
How to make a juicy zucchini soufflé in the oven? The recipe is very simple, although it consists of several steps. To begin, prepare the necessary ingredients according to the list. I used young, tender zucchini, but you can replace them with regular pale green baby zucchini. In general, it is better to use young small zucchini for this recipe. If the eggs are small, take 1 more. You can replace Parmesan with another budget hard cheese to taste.

Step 2

Step 2
Divide the eggs into whites and yolks. Place the whites in the refrigerator until needed.

Step 3

Step 3
Wash the zucchini and scrub thoroughly with a brush if you plan to grate the vegetables along with the skin. Dry the zucchini. Grate with the peel, like I did, or without it.

Step 4

Step 4
Heat olive oil in a frying pan. Add grated zucchini and simmer over medium heat, stirring, for 10 minutes. Then remove the pan from the heat.

Step 5

Step 5
While the zucchini is stewing, combine the milk and flour in a saucepan. Warm, stirring, over low heat for 1-2 minutes or longer. The mixture should thicken well. If during the process you were unable to avoid the appearance of lumps, rub the mixture through a sieve. If you donʼt have cornmeal on hand, replace it with 1-1.5 tbsp. l. regular wheat.

Step 6

Step 6
Add the corn milk mixture, yolks, grated Parmesan, nutmeg, salt and pepper to the pan with the stewed zucchini. Mix everything thoroughly.

Step 7

Step 7
Beat the egg whites with a mixer into a fluffy, strong foam. The whites should be cold. The container in which the whites will be beaten must be clean, without droplets of water. If any of these conditions are violated, the whites will not whip as needed. When turning the bowl over, the whites should not fall out.

Step 8

Step 8
Gently fold the beaten egg whites into the zucchini mixture.

Step 9

Step 9
Transfer the mixture into portioned baking dishes greased with vegetable oil. Place the zucchini soufflé in an oven preheated to 180°C for 25-30 minutes. Baking time may take a little less or more depending on your oven. The soufflé should rise slightly and brown.

Step 10

Step 10
The finished soufflé will fall in the center after it is taken out of the oven — this is normal. Bon appetit!

Additional rubrics

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