Twice-Baked Zucchini Soufflé with Tomato-Coconut Sauce

Appetizers | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This appetizer can be served hot, straight from the oven, or completely chilled (I actually prefer the second option!).

Ingredients

Courgette - 2 pieces
Butter - 1.4 oz
Wheat Flour - 0.7 oz
Milk - 3 fl oz
Passata Tomato Sauce - 5.3 oz
Coconut Milk - 5 fl oz
Salt - to taste
Grated Pecorino Pepato Cheese - 1.4 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Grate the zucchini on a coarse grater, sprinkle with salt, and let it sit for half an hour. Drain the released liquid.

Step 2

Heat 20 grams of butter in a pan and sauté the zucchini until soft. Let it cool slightly.

Step 3

Heat the remaining butter in a saucepan, add the flour, and stir quickly. Gradually pour in the milk while whisking. Cook over low heat, stirring, until thickened. Remove from heat, add the egg yolks and zucchini, and season with salt and pepper to taste.

Step 4

Preheat the oven to 356°F (350 degrees Fahrenheit). Whip the egg whites with a pinch of salt until stiff peaks form. Fold a third of the egg whites into the zucchini mixture to lighten it, then gently fold in the remaining egg whites with a silicone spatula. Transfer the mixture to a ring mold and place it in the oven for 25–30 minutes. Let the soufflé cool slightly, while increasing the oven temperature to 392°F (400 degrees Fahrenheit).

Step 5

Mix the tomato sauce with the coconut milk, and season with salt and pepper to taste. Spread a thin layer of sauce on the bottom of a deep baking dish. Invert the cooled soufflé into the prepared baking dish and remove from the mold. Pour the remaining tomato-coconut sauce over it, sprinkle with grated Parmesan, and return to the oven for 10 minutes.