Zucchini Souffle – Wholefood Cuisine

Rinse and chop the zucchini. Peel and chop the onion and sauté with the zucchini in the oil (reserving 1 tsp.). Season the vegetables with the sage, rosemary, basil and pepper and stew for 20 minutes with the lid closed at a low temperature until soft.

Grind the zucchini in a hand mixer or possibly pass it through a sieve and fold in the juice of one lemon and the grained vegetable soup. Allow the puree to cool.

Preheat the oven to 200 degrees. Mash the cheese with a fork and stir into the zucchini puree with the flour.

Separate the eggs into yolks and whites. Stir the yolks into the zucchini puree, whisk the egg whites until stiff and gently stir them in. Brush a high ovenproof dish with the remaining oil. Pour the soufflé mixture and bake in the oven on the middle shelf for about 30 minutes until golden brown.

Preparation time: half an hour, baking time: half an hour.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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