Ingredients with Measurements:
- 2 medium-sized zucchinis, grated
- 4 eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Mixing bowls
- Whisk
- Saucepan
- Oven-safe soufflé dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
3. Gradually add the milk, whisking constantly until the mixture thickens.
4. Add the salt, black pepper, garlic powder, onion powder, dried thyme, and paprika. Whisk until well combined.
5. Remove the saucepan from the heat and let it cool for a few minutes.
6. Add the grated zucchini and Parmesan cheese to the saucepan. Mix well.
7. In a separate bowl, beat the egg whites until stiff peaks form.
8. In another bowl, beat the egg yolks until light and frothy.
9. Add the egg yolks to the zucchini mixture and mix well.
10. Gently fold in the beaten egg whites, being careful not to deflate them.
11. Pour the mixture into an oven-safe soufflé dish.
12. Bake for 25-30 minutes or until the soufflé is puffed and golden brown.
13. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 205
Fat: 14g
Carbohydrates: 9g
Protein: 11g
Substitutions for ingredients:
- You can use any type of cheese instead of Parmesan cheese.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- Add chopped cooked ham or bacon to the zucchini mixture for a meaty version.
- Add chopped fresh herbs such as parsley, basil, or chives for extra flavor.
- Use different types of vegetables such as broccoli, cauliflower, or carrots instead of zucchini.
Tips and tricks:
- Make sure to grate the zucchini finely to avoid any lumps in the soufflé.
- Be gentle when folding in the egg whites to avoid deflating them.
- Serve the soufflé immediately after baking as it will deflate quickly.
Storage instructions:
The soufflé can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the soufflé in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the soufflé on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with a sprinkle of paprika or grated cheese.
Pairings:
Serve the soufflé with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the soufflé doesn't rise properly, make sure that the egg whites are beaten to stiff peaks and that they are gently folded into the zucchini mixture.
- If the soufflé is overcooked, it will be dry and tough. Make sure to check it after 25 minutes and remove it from the oven when it's puffed and golden brown.
Food safety advice:
Make sure to cook the soufflé to an internal temperature of 160°F (71°C) to ensure that it's safe to eat.
Food history:
Soufflés originated in France in the 18th century and were traditionally made with cheese or chocolate.
Flavor profiles:
The zucchini soufflé is savory and cheesy with a hint of garlic and onion.
Serving suggestions:
Serve the soufflé as a main dish for lunch or dinner.
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