Stuffed Zucchini: Try An Easy Recipe To Make Stuffed Zucchini

Recipe

Side

Stuffed Zucchini With Cheese Soufflé

By FDL

Try this easy stuffed zucchini recipe, perfect for a vegetarian and healthy meal: enjoy this dish with the twist of cheese soufflé

Ingredients

Zucchini 4
Eggs 4, separated
Butter 80 g
Parsley 1 tbsp, fresh and chopped
Nutmeg 1 pinch, freshly grated
Cheese 150 g, e.g. Emmental or Gruyère, freshly grated
Cream 4 tbsp, min. 30% fat content
Crème fraîche 2 tbsp
Flour 2 tbsp, all-purpose variety

Info box

Preparation time 30 m
Cooking time 15 m
Recipe category Side
Recipe yield 4

Preparation

Heat the oven to 200°C (180°C in a fan oven) 400°F, gas 6.

Cut the courgettes in half and scoop out the seeds. Place on a baking tray lined with baking parchment.

For the soufflé, beat the egg yolks with the butter, parsley and nutmeg until fluffy. Stir in the grated cheese, cream and crème fraîche alternately. Beat the egg whites until stiff and fold into the mixture with the flour. Season with a pinch of salt.

Spoon the soufflé mixture into the hollowed courgettes and bake for approx. 15 minutes until golden brown. Serve at once.