Zucchini souffle

Name: Zucchini souffle - Mirona N.
Ingredients: 3; 4 zucchinis; 2; 3 eggs; 200 g of parmesan cheese; dill; thyme; 2 medium onions; 150 g of sour cream; 200; 300 ml of milk; salt; pepper

Appetizers - Zucchini souffle by Mirona N. - Recipia

Zucchini Soufflé If you are looking for a simple and delicious recipe to impress family or friends, the zucchini soufflé is the perfect choice. This versatile dish combines the flavor of zucchini with cheese and spices, creating a meal that is both easy to prepare and delicious. Preparation time: 20 minutes Baking time: 40 minutes Total time: 1 hour Servings: 4-6 Ingredients: - 3-4 medium zucchinis - 2-3 eggs - 200 g Telemea cheese (or Parmesan for a stronger taste) - 2 medium onions - 150 g sour cream - 200-300 ml milk - Salt and pepper to taste - Fresh dill, chopped - Dried or fresh thyme - Butter for greasing the dish - 50 g flour or breadcrumbs for lining the dish Step by step: 1. Preparing the zucchinis: Start by washing the zucchinis well. Peel them, then grate them. It is important to squeeze them well to remove excess liquid; otherwise, your soufflé will be too wet. Place the grated zucchini in a bowl and set aside. 2. Preparing the eggs: Crack the eggs into a container and separate the egg whites from the yolks. Beat the egg whites until they become frothy and firm. This step is essential to ensure a fluffy texture for the soufflé. 3. Mixing the ingredients: In another bowl, mix the egg yolks well with the grated Telemea cheese, add the milk, sour cream, salt, and pepper. A finely chopped onion can be added now for extra flavor. Then incorporate the squeezed zucchinis, dill, and thyme, mixing well. 4. Incorporating the egg whites: Carefully fold the beaten egg whites into the previous mixture using a spatula to maintain the airiness of the mixture. 5. Preparing the dish: Grease a baking dish with butter and line it with flour or breadcrumbs. This will help the soufflé release after baking. 6. Assembling the soufflé: Pour the mixture into the prepared dish. Before placing it in the oven, crack an egg and brush it on top to achieve a golden and appetizing crust. Sprinkle grated Parmesan cheese on top for an intense flavor. 7. Baking: Preheat the oven to 180°C and bake the soufflé for 35-40 minutes until it becomes golden and sets its shape. 8. Serving: Once the soufflé is baked, let it cool for a few minutes before slicing. Serve it warm, alongside a fresh red cabbage salad. You can add a spoonful of sour cream on top of each serving and garnish with a leaf of greenery and thin slices of leek for an elegant appearance. Variation suggestions: - Replace Telemea cheese with feta cheese for a stronger flavor. - Add some chopped black olives or sun-dried tomatoes to the mixture for extra taste. - Experiment with various herbs, such as basil or oregano, to customize the recipe to your taste. You can use this zucchini soufflé recipe as a sophisticated appetizer or as a light main dish, perfect for a summer meal. Enjoy!

Zucchini souffle

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