Zucchini Soufflé
Published January 4, 2011
Evan Sung for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
1 tablespoon butter
¼ cup olive oil
1 large onion, chopped
1 teaspoon minced garlic
2 to 3 medium zucchini, grated
Salt
freshly ground black pepper
6 eggs, separated
8 ounces Gruyère cheese, grated
¼ cup parsley, chopped
Nutritional analysis per serving (4 servings)
9 grams carbs; 310 milligrams cholesterol; 512 calories; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams saturated fat; 41 grams fat; 2 grams fiber; 706 milligrams sodium; 27 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Butter four 1 ½ -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it’s hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
- Step 2
In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.
- Step 3
Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.
Private Notes
Comments
Just my usual moan. I wish these great recipies were available in metric measurements...
Would be better if recipe called for a volume of zucchini since they vary in size ..... my medium may not be everyone’s medium!
Wow! This is a flavorful yummy recipe (hard to go wrong with Gruyere!) It was easy to make and rose and browned perfectly. A couple things....I didn't have souffle cups so I used bigger espresso mugs and they worked perfectly(filled about 8 cups). I don't think it says how high to fill them - I did a little less then 3/4 full and that was perfect. It also was in the oven for about 40 minutes. Texture, flavor, and appearance was perfect and i'm so happy I found this recipe.
Wanted to share that this even works with extra zucchini. My husband did the prep for the dish, and neglected to tell me that he grated all the zucchini we had – 4 instead of 2 or 3. I thought the volume seemed kind of off, but it worked out. I don't think the soufflés were as airy as they would've been otherwise, but they didn't collapse as much as usual either.
Mine did not rise as I had expected it would, but it was delicious! I did salt and drain the zuke before sauteing; great suggestion!
@Kate I'm glad I saw your comment! I'm about to make this. I went back and watched Mark's video and he indeed says stiff peaks. The written version needs an update for sure. Thank you!