Squash Souffle

Squash Souffle

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Ingredients for Squash Soufflé

  1. Zucchini (young) 1 piece (large - 500 grams)
  2. Garlic 1-2 prongs
  3. Chicken egg 2 pieces
  4. Hard cheese 150 grams
  5. Butter 20 grams
  6. Sifted wheat flour 2 tablespoons
  7. Baking powder food 10 grams
  8. Salt to taste
  9. Ground black pepper to taste
  • Main IngredientsSquash, Eggs, Cheese
  • Serving 1 serving
  • World Cuisine


Grater, Paper kitchen towels, Tablespoon, Kitchen scales, Deep plate, Deep bowl - 2 pieces, Mixer, Oven, Disposable aluminum round baking dish (diameter 28 centimeters), Heat-resistant glass tray, Silicone kitchen spatula, Kitchen gloves, Metal kitchen spatula, plate

Cooking zucchini souffle:

Step 1: prepare vegetables, cheese and chicken eggs.

First, wash the squash and peeled garlic cloves under cold running water. Then we dry the vegetables with paper kitchen towels, rub them on a fine grater into a deep bowl, salt a little and leave them in that form on 3 to 4 minutesin order for juice to come out.

In the meantime, cut off the paraffin crust from the hard cheese and rub it on a clean fine or medium grater, but in a separate deep plate. After 3 - 4 minutes pour the juice from the zucchini from the bowl and add the chopped cheese into it. We put egg yolks there and mix these products with a silicone kitchen spatula to a homogeneous consistency.

Step 2: beat the protein.

Squirrels are transferred to a clean deep bowl, put it under the mixer blades and turn on the kitchen appliance at medium speed, gradually increasing its speed to maximum. Beat the squirrels in a thick, tight, strong foam. This process will take approximately from 15 to 20 minutes.
While the mixer is working, preheat the oven up to 180 degrees Celsius. Also, lubricate with a piece of butter the inside of the side and the bottom of a disposable baking dish. When the protein is whipped, proceed to the next step.

Step 3: prepare the squash dough.

In a bowl with chopped vegetables, cheese and egg yolks, put a couple of tablespoons of sifted wheat flour, food baking powder, black pepper and, if necessary, a little more salt.
Using a silicone kitchen spatula, we re-mix the products until smooth and very carefully introduce whipped protein into the resulting mixture, act slowly so that it does not settle.
The result should be an air squash dough. We shift it into a baking dish and put it on the bottom of a deep heat-resistant pan.

Step 4: bake zucchini souffle.

We pour a couple of glasses of running cold water into the pan and put the resulting structure in a preheated oven. Bake zucchini souffle 40 - 45 minutes or until golden brown on the surface of the finished dish.

After the required time, we put on kitchen gloves, take out the pan from the oven and put it on a cutting board, previously laid on the countertop. We rearrange the form on the table, divide the zucchini soufflé into portions with a metal kitchen spatula, put them on plates and serve.

Step 5: serve the zucchini souffle.

Zucchini soufflé is served hot or warm. If you leave it for a while until it cools completely, the dish will still be tasty, tender and frothy, but the magnificent airiness will subside.

You can serve souffle with any vegetable or meat side dish, for example, fried chicken, boiled rice, salad or whatever you like. Also, sour cream or homemade cream will be an ideal complement to such a dish. Enjoy it!
Enjoy your meal!

Recipe Tips:

- a set of spices can be supplemented with any spices that are used during the preparation of vegetable dishes;

- vegetable oil can be used to lubricate the mold;

- a pan and water are needed so that during baking the tender souffle does not burn from below, so if the liquid evaporates very quickly, it is worth adding it;

- Very often chopped greens of dill, parsley, cilantro or green onions are added to the squash dough.