This zucchini soufflé recipe is a perfect dish for a special occasion or a delightful addition to any meal. Made with fresh zucchini, eggs, and a few simple ingredients, this soufflé is light, fluffy, and packed with flavors. The dish is easy to prepare and will impress your family and friends. Serve it as a side dish, appetizer, or even as a main course with a side salad. Get ready to enjoy a mouthwatering zucchini soufflé that is both satisfying and elegant.
Ingredients
- 3 medium zucchini, grated
- 1 small onion, finely chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 4 large eggs, separated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Directions
- Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) soufflé dish with butter or cooking spray.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and grated zucchini. Sauté until the vegetables are tender and most of the liquid has evaporated, about 5-7 minutes. Remove from heat and set aside to cool.
- In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute, until the mixture becomes golden. Gradually whisk in the milk and continue cooking until the sauce thickens, about 3-4 minutes. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the sautéed vegetables, thickened sauce, shredded cheddar cheese, egg yolks, salt, black pepper, and paprika. Mix well until all the ingredients are thoroughly combined.
- In a separate mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the zucchini mixture using a spatula until evenly incorporated.
- Pour the mixture into the prepared soufflé dish and smooth the top. Bake for 40 minutes or until the soufflé is puffed, golden brown, and set in the center.
- Remove from the oven and serve immediately while still hot and fluffy.
- Enjoy your delicious zucchini soufflé!
