Egg

Zucchini Soufflés

by:
August 10, 2015
5
2 Ratings
Zucchini Soufflés
Photo by Renée Kemps
  • Serves 6
What You'll Need
Ingredients
  • 1 1/2 tablespoons butter
  • 4 zucchini
  • 2 cloves garlic
  • 1 white onion
  • 1/3 cup olive or coconut oil
  • 8 eggs
  • 300 grams Parmesan cheese, grated
  • Leaves from 10 sprigs thyme
Directions
  1. Preheat oven to 325° F (160° C) and grease 6 ramekins with the butter.
  2. Grate the zucchini and mince the garlic and onion.
  3. In a skillet, heat the olive oil over high heat. Add the onions, garlic, and zucchini and cook for about 12 minutes, until completely softened.
  4. Drain the zucchini mixture in a fine mesh sieve and, using a wooden spoon, press out as much water as possible.
  5. Separate the eggs. In a stand mixer fitted with a whisk or by hand, whip the egg whites until stiff peaks form. Set aside.
  6. Whisk the egg yolks until creamy. Stir in the Parmesan and thyme.
  7. Add the drained zucchini mixture to the egg yolks and stir until combined.
  8. Carefully fold in the egg whites until just combined.
  9. Divide mixture over 6 ramekins and bake for 30 minutes, until firm, puffy, and golden brown.
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See what other Food52ers are saying.

  • Brooke Bass | Chocolate + Marrow
    Brooke Bass | Chocolate + Marrow
  • Renée Kemps
    Renée Kemps
  • pdxfoodlove
    pdxfoodlove
  • sexyLAMBCHOPx
    sexyLAMBCHOPx

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6 Reviews

Brooke B.
Brooke B. August 21, 2015
They are HUGE, Renee! Like the length of my whole calf. It's crazy. Thanks so much for the help! Can't wait to see how they turn out :) xx
 
Brooke B.
Brooke B. September 8, 2015
Renée! I wanted to follow up and let you know that I did end up making these soufflés for that dinner party a few weeks ago...I used 2.5 pounds of zucchini (so about half of my ginormous one ;) and they were SO GOOD. A total hit, enjoyed by everyone. Thank you, thank you for sharing such an awesome recipe. I've got 5 more zucs ready for picking and am planning to make it again soon :)
 
Renée K.
Renée K. August 21, 2015
Hello!! It's hard to say because every zucchini is different in size, but the average weight of 1 medium zucchini is about 300-400 grams. (+1 cup grated zucchini weighs about 4 ounces.) For this recipe you need 4 zucchini so about 1400/1500 grams / 3-3,5 pounds (also depending on the size of your eggs. Big eggs = more zucchini, smaller eggs = less). I used 1500 grams and large eggs.
So, pdxfoodlove, about 1400 grams / 3 pounds.
sexyLAMBCHOPx, same - 1400 grams/ 3 pounds or about 12 cups (not packed) grated zucchini.
Brooke, 4-5 pounds each!? Really? They must be huge.. You shouldn't use 4 of them for this recipe indeed;) I'd say 1 ('small' one) if they weigh that much.
 
pdxfoodlove
pdxfoodlove August 21, 2015
Yes, please add a measurement for the zucchini! By weight would be best! These look awesome.
 
sexyLAMBCHOPx
sexyLAMBCHOPx August 20, 2015
Same question regarding the zucchini and about the ramekins. How much do they hold. I have sets in many sizes.
 
Brooke B.
Brooke B. August 20, 2015
Planning to make this for a dinner party tomorrow and am wondering about how many pounds of zucchini this calls for? I have some homegrown zucchini that I'd like to use up, but they weigh in at 4-5 pounds each so am thinking 4 of them might be a wee bit too much zuc ;)