Zucchini soufflé with cheese topping
Very tender and airy dish! Suitable as an independent dish or as a side dish for meat or barbecue. The aroma is stunning!
Ingredients
Servings 6- young zucchini 5 pcs.
- cream 15% 500 ml
- Parmesan 120 g
- chicken egg 4 pcs.
- flour 3 tbsp.
- butter 3 tbsp. l.
- salt 1 pinch
- freshly ground pepper 1 pinch
Cooking
Step 1
Wash the zucchini and remove the skin. I didn't take pictures because I have young ones. Rub on a fine grater.
Step 2
Divide the eggs into whites and yolks. Whip the whites into a strong foam.
Step 3
Mix the yolks with grated cheese (leave a little cheese for the cap). Add cream, cheese with yolks, flour, salt and pepper to the zucchini. Mix. Gently fold in the beaten egg whites and mix from bottom to top.
Step 4
Spread the mass into molds, sprinkle with the remaining cheese and bake at 180 degrees for 20-30 minutes. Serve warm! Enjoy your meal!