maryann
Rosie

Light Zucchini Souffle

Last Modified: 04/13/16
First Published: 07/31/07
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Views: 3976
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This recipe is a lot of work to make but is well worth the effort. Makes a nice summer meal with a salad & fresh fruit.

Ingredients:

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/3 cups milk
  • 1/2 teaspoon salt
  • pepper
  • 1-2 tablespoons minced onion
  • 1 1/4 cups grated zucchini
  • 5 eggs separated
  • 1 tablespoon cream on tartar
  • 1/2 cup shredded sharp cheddar cheese

Method:

Cut 2 pieces of foil to fit around a 1 1/2 quart souffle dish allowing for 1 inch overlap. Fold foil lengthwise into thirds. Lightly butter one side of foil & bottom of dish. Wrap the foil around the dish allowing it to extend about 3 inches above, set aside.

Melt butter in a saucepan over low heat, add flour stirring until smooth. Cook 1 minute stirring & gradually add milk. Cook over medium heat until mixture is thickened & bubbly. Stir in salt & pepper & onion, remove from heat & let cool. Squeeze grated zucchini to remove liquid & stir into sauce.

Beat egg yolk until thick & lemon colored, add to mixture & stir well. Beat egg whites & cream of tartar until stiff & fold into mixture. Pour into dish & bake in a 350 oven for 1 hour & 5 minutes. Sprinkle with cheese and bake another 5 minutes.



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