Stuffed Zucchini With Cheese Soufflé
Save
Try this easy stuffed zucchini recipe, perfect for a vegetarian and healthy meal: enjoy this dish with the twist of cheese soufflé
06 September, 2012
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
Creme Fraiche
2 tbsp
All Purpose Flour
2 tbsp, all-purpose variety
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.
