I can’t remember how many times we’ve told you that we have the BEST neighbors, but I don’t care…..I’ll say it again..we have the BEST neighbors ever!! We received a bounty of fresh veggies from our neighbors, Mike and Sylvia…and I have been using every bit of this summer goodness! Their garden is amazing!! Everything they plant grows like crazy!! It’s like a farmer’s market in their backyard!! I’m serious!! They gave us, among other things, some beautiful zucchini and I really wanted to use it in a way I haven’t before. I decided to make zucchini souffle…Yes! and we loved it! Light, healthy and so easy to make. I made lots of dessert souffles when I worked at the Herbfarm, but never a savory one and this is a keeper. I adapted this recipe from Mark Bittman (I love him). You can add whatever seasoning and herbs you like to make this your own! This is a great appetizer or addition to a lovely summer meal. Now is the time..zucchini is popping up all over everyone’s gardens lately so use this to make a souffle that you will gobble up in no time flat!
Have a great weekend! I hope you can laugh a lot the next couple of days. Start it with this link, romantic men that he sent to his girlfriend!! We can’t deny it was very funny!! One day it’s going to be me sending this to Marilyn!!
- Butter for ramekins (2 T.)
- ¼ c. olive oil
- 1 large onion, chopped
- 2 tsp. minced garlic
- 2 T. freshly ground fennel seed
- 21 oz. (approximately 3 medium) zucchini, shredded
- 6 egg yolks
- 7 egg whites
- 9 oz. Gruyere cheese, grated
- chives, minced, ¼ c,
- kosher salt and pepper
- Butter ramekins (we used 2 different sizes, 1 c. and 4 oz., but you could also use a large souffle dish) and set aside.
- Preheat oven to 325F.
- In a large skillet over medium heat, heat olive oil. When hot add onions, garlic and fennel seed and cook until soft, about 8 minutes. Add zucchini and season with salt and pepper and cook until softened, about 10 minutes. Cool to room temperature. Drain any excess liquid.
- In a large bowl beat egg yolks. Add zucchini and chives and mix well. Add gruyere and mix again.
- In a kitchenaid mixer, beat egg whites until soft peaks form. Fold ¼ of the whites into the vegetable mix to begin, then fold in the rest being careful not to deflate them.
- Pour the mixture into the ramekins and bake until golden and puffy, approximately 35 minutes. Serve immediately as they will begin to fall soon after taking them out of the oven.
Beijos e Tchau!
Ludmilla and Marilyn Chudda