Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 x onion, finely diced
- 1 x to 2 cloves garlic, peeled and finely diced
- 1 sprg fresh rosemary (or possibly 4 to 5 sprigs fresh thyme), finely minced
- 2 x to 3 fresh sage leaves
- 1 x or possibly 2 zucchini, grated or possibly cut into fine strips
- 3/4 c. plus 2 Tbsp. whipping cream
- 4 x Large eggs, separated
- 1/2 c. freshly grated parmesan cheese
- Salt and pepper to taste
- Healthy pinch freshly grated nutmeg
- Preheat oven to 350 degrees.
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Souffle With Zucchini And Herbs
Servings: 1
Directions
- Place a 2- to 3-qt souffle dish in a shallow pan such as a broiler pan, and fill the pan with sufficient water to come about 2/3 of the way up the souffle dish. Remove souffle dish from the water and coat inside with oil.
- In a medium skillet, heat the extra virgin olive oil over medium heat. Fry onion and garlic till golden brown yellow. Add in rosemary, sage and zucchini and cook for 1 to 2 min. Pour in the cream; cook, stirring, till cream is reduced by about half. Take off the stove and allow to cold a little.
- Stir the egg yolks and parmesan cheese into the zucchini mix. Season to taste with salt, pepper and nutmeg.
- Beat egg whites to stiff peaks; carefully fold into zucchini mix. Spoon mix into the oiled souffle dish; set the souffle dish into the water bath and place in the oven. Bake for 30 to 35 min, or possibly till the souffle's top is golden.
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