These elegant soufflés are filled with shredded zucchini and a mixture of Feta and Parmesan cheeses. Light and airy as a perfectly cooked soufflé should be, these side dishes are a welcomed addition to any French-inspired dinner (or even a light lunch) menu. I’m picturing these soufflés on a plate next to roast chicken, glazed carrots and a spoonful of rice pilaf. Bon Appetit!
(To view this recipe, click on the blue title of the blog post above*)
Zucchini Soufflés
Ingredients:
- Recipe Courtesy of the Louisiana Egg Commission, www.laeggs.com
- 2 cups packed, unpeeled shredded zucchini
- 3/4 teaspoon salt
- Cooking spray
- 1/2 cup shredded Parmesan cheese, divided
- 1/4 cup butter
- 1/4 cup all–purpose flour
- 1 1/2 teaspoons dry mustard
- 1/4 cup milk
- 1 container (4 oz.) crumbled feta cheese
- 4 eggs
Directions:
- Combine zucchini and salt in a medium bowl. Let stand for 30 minutes. Rinse zucchini thoroughly in a colander. Squeeze out excess water.
- Preheat the oven to 375 degrees. Spray six 1/2-cup souffle dishes. Coat bottom and sides of dishes using 1/4 cup of Parmesan cheese, set aside.
- Meanwhile, melt butter in saucepan on medium heat. Stir in flour and mustard until smooth. Gradually whisk in milk. Heat to boiling; reduce heat. Cook and stir 1 minute or until thickened.
- Remove from heat. Stir in feta and remaining 1/4 cup Parmesan cheese and zucchini. Separate eggs. Stir yolks into the zucchini mixture.
- Place whites in a mixing bowl. Beat on high speed of mixer until stiff peaks form. Gently fold half of egg whites into zucchini mixture. Repeat with remaining whites.
- Gently spoon zucchini mixture into prepared dishes, filling 3/4 full.
- Bake 25-30 minutes or until mixture is puffed, delicately browned and souffle shakes slightly when oven rack is gently moved back and forth. Serve immediately.
Tagged: eggs, feta cheese, French, Louisiana Egg Commission, milk, Parmesan cheese, souffle, zucchini, zucchini souffle
Leave a Reply