Zucchini Souffle

Zucchini Souffle

Zucchini Souffle


450 g of young zucchini
80 g onion
3 sprigs of parsley and basil
80 g of red caviar
8 eggs
60 g butter
80 g grated Emmental cheese
20 g grated Parmesan cheese
200 ml 22% fat cream
170 g flour
black pepper


Onion cut into small cubes, zucchini grate. Fry the vegetables in butter, add the flour, chopped parsley and 100 ml cream, stir, bring to a boil, season with salt. Cook, stirring, 1 min., Cool.

Separate the whites from the yolks. Yolks and mix with Emmentaler squash weight, add whipped into foam proteins.

Greased and sprinkled with breadcrumbs molds for baking, pour a lot of squash and bake at 180 ° C for 20-25 minutes.

In a saucepan, mix the remaining cream, broth, chopped basil and Parmesan, bring to a boil.

Put on a plate souffle, pour the creamy mixture, garnish with caviar.

Bon Appetit!

Zucchini Souffle

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