Zucchini Soufflé
Recipe Date:
April 1, 2024
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 tbsp butter
- 1/4 cup olive oil
- 1 onion, chopped
- 1 tsp minced garlic
- 3 zucchini, grated
- salt & black pepper
- 6 eggs, separated
- 8 ozs gruyere cheese, grated
- 1/4 cup chopped parsley
Directions
Tasting Notes: We love the light, delicate flavor of this dish and paired with Rosé makes it a perfect summer lunch and makes great use of the abundant zucchini that can be found in summer.
Serena's Tips: We use shallot instead of onion for more flavor. The dishes cooked faster than the 30 - 35 minutes os keep an eye on that, it may have been the size of our dishes compared to what the recipe used.
Recipe:
Recipe courtesy of Mark Bittman for the New York Times. Photo courtesy of Evan Sung for the New York Times.
