Zucchini Souffle

Ingredients

• Zucchini1 count (200 g)
• Garlic1/2 clove (2 g)
• Onion1/4 count (38 g)
• Butter1/2 tablespoon (15 g)
• Flour2 tablespoon (16 g)
• Egg1 count (55 g)
• Nutmeg1/2 teaspoon (1 g)
• Parmesan Cheese2 tablespoon (10 g)
• Milk1/3 cup (79 ml)
• Olive Oil1/2 tablespoon (5 ml)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Finely slice the zucchini in half. Chop the onion and garlic.

2. 2

   Step 2

   In a pan over high heat, heat the olive oil. Once heated, add the onion, garlic and a pinch of salt and cook for 5 minutes over medium heat.

3. 3

   Step 3

   Add the zucchini and stir-fry for 7-8 more minutes or until softened. Season with salt and pepper to taste. Set aside.

4. 4

   Step 4

   For the white sauce: Melt the butter in a pan, add the flour and stir with a wooden spoon. Cook for a few minutes.

5. 5

   Step 5

   Gradually add the warm milk, stirring constantly until desired consistency. Season with nutmeg and salt.

6. 6

   Step 6

   Separate the egg white from the yolk. Beat the egg white until stiff and set aside.

7. 7

   Step 7

   Mix the vegetable preparation with the white sauce, Parmesan cheese, egg yolk and beaten egg white until stiff.

8. 8

   Step 8

   Place in an oiled baking pan and bake at 356 °F (180 °C) for 25-30 minutes.

9. 9

   Step 9

   Once done, remove from the oven and serve hot.

10. 10

    Step 10

    If you do not have an oven, you can heat a little oil in a pan, pour the mixture and brown on both sides.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini Souffle can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.