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Ingredients
4 cloves garlic (about 1 ¼ tablespoon), minced
2 tablespoons olive oil
2 pounds zucchini, thinly sliced
½ teaspoon oregano
Salt and freshly ground pepper to taste
½ cup ricotta cheese
¼ cup grated Parmesan cheese
8 eggs, separated
Nutritional analysis per serving (8 servings)
6 grams carbs; 171 milligrams cholesterol; 156 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 1 gram fiber; 423 milligrams sodium; 10 grams protein; 3 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
Preheat oven to 425 degrees. Butter well and chill 8 1 ¼-cup souffle dishes.
- Step 2
Saute garlic in olive oil over medium heat for several minutes. Do not let brown. Add zucchini slices, hot pepper flakes, oregano, salt and pepper. Cover and cook over medium heat 10 minutes, shaking pan and stirring often. Uncover and cook until all moisture evaporates.
- Step 3
Place zucchini in bowl of food processeor along with the ricotta and Parmesan cheeses. Puree well. Taste for seasoning. You should have about 3 cups.
- Step 4
Transfer mixture to bowl and add yolks. Blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold ¼ of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
- Step 5
Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.
Private Notes