Cheesy Zucchini/Spinach Soufflé
Submitted by happyzhangbo
A golden, puffy soufflé filled with tender zucchini (or spinach), nutty Gruyère, and fresh parsley. Vegetarian, elegant, and easier than you think. Serve it straight from the oven for maximum wow factor.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
65 minA soufflé sounds intimidating, but this one is genuinely doable for any home cook willing to separate a few eggs.
Grated zucchini (or spinach, your call) gets sauteed with onion and garlic until meltingly tender, then folded into a rich mixture of egg yolks and Gruyère cheese.
Fluffy whipped egg whites get gently folded in, and that’s where the magic happens.
Into the oven it goes, and 35 minutes later you’ve got a golden, impossibly puffy creation that tastes like a French bistro made a house call.
Serve it immediately. Soufflés wait for no one.
Chef Tips
- Make sure your egg whites are in a completely clean, dry bowl. Even a trace of fat or yolk will prevent them from whipping properly
- Fold the whites gently in stages: stir in one-third to loosen the base, then fold in the rest with a light hand to keep the air
- Drain any excess liquid from the cooked zucchini so the soufflé rises properly instead of getting soggy
- Don’t open the oven door during baking. The temperature drop can cause the soufflé to collapse
- Gruyère is the classic choice here, but Comté or aged Swiss work as substitutes
Ingredients
Directions
Grease four 1½ -cup ramekins or one 6-cup soufflé dish with butter until well coated.
Preheat the oven to 325℉ (160℃).
Add the oil in a large skillet over medium-high heat until it’s hot enough, stir in the onion and garlic and cook until soft, 6 to 9 minutes.
Stir in the zucchini or spinach, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 12 to 14 minutes.
Drain if there is excess liquid, and allow to cool.
In a large bowl, beat the egg yolks and cheese with some salt and pepper.
Stir in the vegetables and parsley.
In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks, stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them too much.
Pour the soufflé mixture into the prepared ramekins or dish.
Bake until golden and puffed, about 35 minutes.
Serve.
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