Zucchini Soufflé

Zucchini Soufflé Recipe - Vegetarian Food from Moldova and Romania

Region / culture: Moldova, Romania | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Zucchini soufflé is a delicious and light dish that is perfect for a summer meal. This dish is a great way to use up an abundance of zucchinis from your garden or local farmer's market. The combination of zucchini, cheese, and eggs creates a fluffy and flavorful soufflé that is sure to impress your family and friends.

History

The exact origins of zucchini soufflé are unclear, but soufflés in general have been around for centuries. The word "soufflé" comes from the French word for "blown" or "puffed up," which describes the light and airy texture of this dish. Zucchini soufflé likely originated as a way to use up excess zucchinis in the summer months when they are plentiful.

Ingredients

5 medium zucchini
3 eggs
2 tbsp flour
0.5 cup sour cream
2 tbsp sheep's cheese
1 cup milk
chopped dill
salt
butter

How to prepare

Cut the zucchini into pieces and boil them in salted water for a few minutes.
Drain the zucchini well and then grind them.
Mix the ground zucchini with the cheese and set it aside.
In a pan, fry the flour with the butter for a little while, then add the milk while stirring continuously.
Remove the pan from heat and add the egg yolks one by one, followed by the sour cream, dill, and finally the whipped egg whites.
Mix the zucchini paste with the other ingredients and set it into a buttered mold.
Bake the mixture at medium heat and serve it hot.

Variations

Add cooked bacon or ham for a meatier version of this dish.
Mix in some chopped herbs such as parsley or chives for added flavor.
Use different types of cheese, such as cheddar or parmesan, for a different flavor profile.

Cooking Tips & Tricks

Be sure to drain the zucchini well after boiling to remove excess moisture and prevent the soufflé from becoming soggy.

- Folding in the whipped egg whites gently will help the soufflé rise and become fluffy.

- Make sure to preheat your oven before baking the soufflé to ensure even cooking.

- Serve the soufflé immediately after baking, as it will begin to deflate as it cools.

Serving Suggestions

Zucchini soufflé can be served as a side dish or as a light main course. It pairs well with a fresh salad or roasted vegetables.

Cooking Techniques

The key to a successful zucchini soufflé is to fold in the whipped egg whites gently to ensure a light and fluffy texture. Be sure to preheat your oven and bake the soufflé at a consistent temperature for even cooking.

Ingredient Substitutions

If you don't have sheep's cheese, you can use any other type of cheese that melts well, such as cheddar or mozzarella. You can also substitute Greek yogurt for sour cream.

Make Ahead Tips

You can prepare the zucchini mixture and the egg mixture ahead of time and combine them just before baking. This will save you time on the day of serving.

Presentation Ideas

Serve the zucchini soufflé in individual ramekins for an elegant presentation. Garnish with a sprig of fresh dill or parsley for a pop of color.

Pairing Recommendations

Zucchini soufflé pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. It also goes well with a light and refreshing salad.

Storage and Reheating Instructions

Zucchini soufflé is best served fresh out of the oven, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at a low temperature to maintain the soufflé's light and fluffy texture.

Nutrition Information

Calories per serving

Each serving of zucchini soufflé contains approximately 200 calories.

Carbohydrates

Each serving of zucchini soufflé contains approximately 10 grams of carbohydrates.

Fats

Each serving of zucchini soufflé contains approximately 12 grams of fats.

Proteins

Each serving of zucchini soufflé contains approximately 8 grams of proteins.

Vitamins and minerals

Zucchini is a good source of vitamins A and C, as well as potassium and magnesium. The eggs in this dish provide a good source of protein and vitamin B12.

Alergens

This recipe contains eggs and dairy (cheese and sour cream), which may be allergens for some individuals.

Summary

Zucchini soufflé is a nutritious dish that is high in protein and vitamins. It is a great way to incorporate vegetables into your diet in a delicious and satisfying way.

Summary

Zucchini soufflé is a delicious and nutritious dish that is perfect for a summer meal. With a light and fluffy texture and a flavorful combination of zucchini, cheese, and eggs, this dish is sure to impress your family and friends. Serve it as a side dish or a light main course for a satisfying and delicious meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Zucchini Soufflé. It was a hot summer day, and I was visiting my dear friend Martha in her cozy little cottage by the sea. As always, Martha had prepared a delicious meal for us to enjoy together.

As we sat down at the table, she unveiled a beautiful dish of Zucchini Soufflé. The aroma that wafted from the dish was simply heavenly, and I couldn't wait to take my first bite. The soufflé was light, fluffy, and bursting with the flavors of fresh zucchini, herbs, and cheese. It was unlike anything I had ever tasted before.

I immediately asked Martha for the recipe, eager to recreate this culinary masterpiece in my own kitchen. She smiled warmly and told me that she had learned the recipe from her own grandmother, who had passed it down through the generations. Martha graciously shared the recipe with me, along with a few tips and tricks to ensure that my soufflé turned out just as delectable as hers.

Back at home, I set to work gathering the ingredients for my Zucchini Soufflé. I carefully sliced and sautéed the zucchini, whisked together the eggs and cheese, and folded everything together with a gentle hand. I poured the mixture into a buttered dish and popped it into the oven, watching eagerly as it rose and puffed up into a golden brown beauty.

When the soufflé was finally ready, I couldn't resist taking a taste. It was perfection! The zucchini was tender, the cheese was gooey, and the herbs added a lovely freshness to the dish. I knew that I had stumbled upon a recipe that would become a staple in my kitchen for years to come.

Over the years, I continued to make the Zucchini Soufflé for family gatherings, dinner parties, and special occasions. Each time, it was met with rave reviews and requests for the recipe. I was always happy to share the story of how I had learned to make this dish, and how it had become a cherished part of my culinary repertoire.

As I grew older, my love for cooking only deepened. I found joy in trying new recipes, experimenting with flavors, and sharing my creations with loved ones. But no matter how many dishes I learned to make, the Zucchini Soufflé always held a special place in my heart. It was the dish that had sparked my passion for cooking, and it would always remind me of my dear friend Martha and the day that I first learned to make it.

And so, whenever I make a Zucchini Soufflé now, I think back to that sunny summer day by the sea, where Martha and I sat together, enjoying a meal that would forever change the way I viewed food and cooking. The recipe may have come from Martha's grandmother, but it had found a home in my heart, where it would stay for a lifetime.