Souffléd Zucchini

A soufflé can be sweet or savory, in this case it’s savory. Made by combining two components – flavors and beaten egg whites – it takes its name from the French and means something like “breathed into.” This makes sense as the egg whites are beaten to soft peaks to provide lift and there is no other rising agent added. There was a popular TV trope in the 50s and 60s of a young housewife making a soufflé for her husband’s boss coming for dinner and the soufflé either fell or was hard as a rock. Certainly, you need to be careful when combining the flavor and egg white components because you don’t want to knock out any air from the beaten egg whites, and you don’t want to bang it onto the counter when you take it out of the oven, but the trope of the soufflé falling is a myth. A soufflé naturally falls as it cools, so they should be served while hot.

You will note that this recipe does not actually include any eggs. I don’t know if this is an error by the original writer or this is a “mock” soufflé.

Souffled Zucchini 350° 25 min

4 medium zucchini – cook & mash

Saute 2 small fine chopped onions in 3 Tbls oil until soft. Combine with zucchini

Stir in 1/2 c buttermilk pancake mix

1/4 c parmsan cheese

1 16 oz cottage cheese

1 tsp dried dill

1 Tbls fine chopped parsley

Salt & pepper to taste

Grease 1 1/2 qt baking dish. Dust with 1/4 cup Italian seasoned dried bread crumbs. Pour in mixture. Bake 350° 25 minutes.

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