Zucchini Soufflé Food

ZUCCHINI SOUFFLé

Steps:

• Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it's hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
• In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.
• Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.

ZUCCHINI SOUFFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
• Bake in preheated oven for one hour.

ZUCCHINI & SWEET CORN SOUFFLE

Steps:

• Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl., In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese., Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly., In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish. , Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.

ZUCCHINI-GARLIC SOUFFLE

Steps:

• Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
• Saute garlic in olive oil over medium heat for several minutes. Do not let brown. Add zucchini slices, hot pepper flakes, oregano, salt and pepper. Cover and cook over medium heat 10 minutes, shaking pan and stirring often. Uncover and cook until all moisture evaporates.
• Place zucchini in bowl of food processeor along with the ricotta and Parmesan cheeses. Puree well. Taste for seasoning. You should have about 3 cups.
• Transfer mixture to bowl and add yolks. Blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
• Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

ZUCCHINI SOUFFLE

Steps:

• Mix all ingredients together. Place in butter casserole dish and bake at 350°F.

ZUCCHINI AND RED PEPPER SOUFFLE (SERVED INDIVIDUAL)

Steps:

• Vegetable Base -- In a medium size saute pan, I like non-stick for this, but use what you have, add the butter and bring to medium heat. Then add in the onion, garlic and red pepper and cook 1-2 minutes, next -- add the zucchini and cook another 1-2 minutes. You just want to the vegetables to get a head start, you don't want them all the way done. Remove from the heat, transfer to a small bowl and season with parsley, oregano, salt and pepper.
• Flour Base -- In a small bowl add the eggs and beat using a whisk until the eggs are light and fluffy, it should take about 1 minute.
• Then in a large bowl, add the flour and baking powder and mix well. Then add the oil, cheese and egg and again -- mix well. Lastly, add in the vegetables and fold in so everything so it is well combined.
• Bake -- Middle shelf of your oven and the temp should be at 350 degrees. Make sure that either your muffin pan or 13x9" pan is sprayed well with a non-stick spray. Pour the mixture in your pan or muffin tins and sprinkle with a little paprika and the remaining 1 tablespoon parsley. For the 13x9" pan, bake 50-60 minutes, a dark based pan will cook a bit quicker than a glass pan. If using muffin tins, it depends if they are the small or large muffins. The smaller ones should take around 20-30 minutes and the larger ones, 30-40 minutes. (oven times can vary).
• Just check. Since it has an egg base, use the knife trick for testing cake. Stick the knife in the middle and if it comes out clean, they are done. Make sure to let them rest 5 minutes before serving.
• Serve -- I like to run my knife around the edge of the muffins as well as the sides of the 13x9" pan first. Then flip the pan over if using the muffin pan and they will come right out. Otherwise, you can scoop or cut into squares. and serve. It is the perfect side dish ENJOY! It is light, airy, a great summer flavor.
• And don't forget, mushrooms, peppers, even chopped tomatoes (as long as they were seeded and chopped fine) would be a great addition. Provolone, cheddar, swiss would all be nice. Use your imagination, or just clean out your refrigerator.

ZUCCHINI SOUFFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
• Bake in preheated oven for one hour.

ZUCCHINI SOUFFLE

Steps:

• Parboil zucchini until fork tender. Drain and cut in to bite size pieces and put in to a colander to drain. Let drain for several hours as the zucchini contains a lot of water. (I usually pat it a few times with paper towels.)
• When zucchini is ready, preheat oven to 350°F. In a large bowl, beat eggs, add garlic & both cheeses and milk. Add zucchini and mix well.
• Spray a 10" baking pan with a cooking spray. Add all ingredients and sprinkle bread crumbs on top. Dot with butter and cook about 45 minutes.

ZUCCHINI SOUFFLE

Steps:

• Preheat the oven to 180C. Brush a 1.5lt souffle dish or individualdishes with the melted butter and then tip the breadcrumbs into the dish. Rotate the dish tocoat the side completely with breadcrumbs. Tip out the excess breadcrumbs. Cook the zucchini in boiling water for 8 mins until tender. Drain and put in a food processor with the milk and mix until smooth. Melt the butter in a heavy-based saucepan and stir in the flour to make a roux. Cook, stirring, for 2mins over low heat. Remove from heat and add the zucchini puree stirring until smooth. Return to heat, bringto boil and simmer, stirring, for 3mins then remove from heat. Pour into a bowl, add the cheese and spring onion and season well. Mix until smooth then beat in the egg yolks until smooth again. Whisk the egg whites until they hod firm peaks but are still glossy. With a large metal spoon, mix a quarter of the beaten egg white into the souffle mixture and quickly but lightly fold it in. Lightly fold in the remaining egg white. Pour into souffle dish and run thumb around the inside rim, about 2cm deep. Bake for about 40 mins.