A cookbook recipe for pumpkin soufflé was the inspiration for developing this variation incorporating two favorites: zucchini and sausage. Consider this for holiday brunches when you’d like to go beyond scrambled eggs. In a time bind you could substitute commercial buttered garlic croutons, but most are too large, and the homemade variety are so much better that it’s worth the time and effort. Prepare the zucchini first so it can be draining while you do everything else. Next make the croutons, saute the sausage and make the soufflé last.
In small baking pan combine the garlic and oil well; add bread cubes and toss to coat. Bake 5 minutes or until lightly toasted and golden brown.
Heat a small skillet over medium heat. (If using reduced-fat sausage add a small drizzle of olive oil to pan.) Crumble sausage into pan and saute with garlic and onion about 4-5 minutes or until sausage is barely done and onions are translucent. Remove from heat; cool.
Whisk egg yolks in large bowl until lightened in color. Stir in drained zucchini, sour cream, Italian herbs, 3/4 cup of the cheese, and cooled sausage.
In large mixing bowl beat the 5 egg whites until foamy; add cream of tartar and beat until stiff glossy peaks form. Fold one/fourth of the egg whites into the egg yolk mixture; then fold this mixture back into remaining egg whites along with half of the garlic croutons.
Spoon into prepared baking dish(es). Sprinkle the remaining croutons and 1/4 cup cheese on top.