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Souffle With Zucchini And Herbs Recipe

by Global Cookbook

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.

Directions

1. 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.
2. 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.
3. Stir the egg yolks and parmesan cheese into the zucchini mix. Season to taste with salt, pepper and nutmeg.
4. 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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