Zucchini Soufflé with Ricotta Cheese
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Zucchini can be replaced with courgettes.
Ingredients
- Young zucchini - 14.1 oz
- Chicken Eggs - 6 pieces
- Ricotta cheese - 8.8 oz
- Semolina - 1.8 oz
- Fresh Mint - 3 stems
- Butter - 1 tablespoon
- Freshly ground black pepper - a pinch
- Sea Salt - 1 teaspoon
Step by Step guide
Step 1
Wash the zucchini and cut them into large pieces, skin included. Place them in boiling salted water and cook for 10 minutes, then blend and cool.
Step 2
Finely chop the mint.
Step 3
Separate the egg whites from the yolks.
Step 4
Mix 4 yolks with ricotta and semolina. Season with salt and pepper, add the mint and zucchini puree. Stir and let it sit for 30 minutes.
Step 5
Whip the 6 egg whites into a stiff foam and gently fold them into the prepared mixture.
Step 6
Grease a soufflé dish with butter and fill it with the mixture up to 3/4 full. Place it in a preheated oven at 180°C (356°F) for 40 minutes. Do not open the oven while the soufflé is baking. If using small ramekins, reduce the baking time to 25 minutes.
Step 7
Serve immediately.
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