Zucchini and Parmesan Soufflé
  • Temps de préparation: 15 minutes
  • Temps de cuisson: 20 minutes
  • Nombre de personnes:
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Zucchini and Parmesan Soufflé

By 11 May 2023

Ingredients

Instructions

  • 4 medium zucchini
  • 75 g Butter
  • 75 g Flour
  • 50 cl Zucchini cooking water (500 g)
  • 1 bag Parmigiano Reggiano
  • 4 eggs
  • nutmeg
  • Salt
  • Pepper
  • 20 g Butter
  1. Butter the inside of 6 ramekins. Add a tablespoon of parmesan. Roll the ramekin so that the parmesan sticks everywhere and turn it over. Put them in the fridge.
  2. Cook the courgettes without peeling them and cut into slices, 3 min in salted boiling water. Drain and keep 50 cl of cooking water. Mash with a fork.
  3. In a saucepan, melt the butter. Take the pan off the heat and add the flour all at once. Mix to obtain a cream and put back on the fire. Add the cooking water, stirring all the time. Off the heat, add the egg yolks one at a time. Add the zucchini and parmesan. Mix.
  4. Preheat the oven to 180°C (Th.6).
  5. Whisk the egg whites. Gently fold them into the cream. Salt, pepper and grate nutmeg.
  6. Fill the ramekins up to 1 cm from the edge. Above all, do not fill them, otherwise the soufflé may overflow during cooking.
  7. Bake immediately for 20 minutes, without opening the oven door.
  8. At the end of cooking, place each ramekin on a plate and serve immediately.
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Zucchini and Parmesan Soufflé

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