By David Tanis
- Total Time
- About 1 hour
- Rating
- 4(69)
- Notes
- Read community notes
These summery savory soufflés are an elegant step up from zucchini pancakes and make a great first course. Be sure to have your guests seated at the table before serving. The soufflés will rise nicely, but they do fall rather quickly.
If you have a zucchini patch, you’re all set for this recipe; otherwise get just-picked squash at the farmers market. It should have shiny smooth skin. Choose zucchini that is small but not tiny (so-called baby squash can be bitter).
Featured in: Corner the Market on Summer Squash
Learn: How to Make Soufflé
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Ingredients
Yield:6 to 8 small soufflés
- 4tablespoons unsalted butter, plus more for greasing ramekins
- ¼cup flour
- 1½cups whole milk or half-and-half, more as needed
- 1thyme sprig
- 1bay leaf
- Salt and pepper
- Pinch of cayenne
- A little freshly grated nutmeg
- 2pounds small fresh zucchini, coarsely grated, about 4 cups
- 4large eggs, separated
- 1small green serrano chile, finely chopped (optional)
- 4ounces Emmentaler or Gruyère cheese, grated, or a mixture with ¼-part Parmesan
- 1tablespoon finely cut chives
- 2tablespoons rough-chopped basil
- 6 to 8squash blossoms, tough part removed, torn into ½-inch strips
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
211 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 11 grams protein; 498 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Butter ramekins well and set aside. Heat oven to 400 degrees.
Step
2
Make a thick béchamel sauce: Melt 4 tablespoons butter in a heavy bottomed saucepan. Stir in flour and cook together over medium heat for a few minutes, without browning. Slowly add milk or half-and-half, stirring constantly with a wire whisk. Add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk or half-and-half if the sauce gets too thick. Remove and discard thyme sprig and bay leaf. Season sauce well with salt and pepper, then add cayenne and nutmeg. Remove from stove and let cool slightly.
Step
3
Meanwhile, sprinkle grated zucchini with 1 teaspoon kosher salt and mix well. Put zucchini in a colander and let drain for 15 minutes. Working with one handful at a time, squeeze all excess liquid from zucchini. Discard liquid or use for another purpose (such as soup).
Pour egg yolks into béchamel sauce and beat until smooth. Add zucchini, chopped chile and grated cheese and mix well with a wooden spoon or spatula. Add a bit more salt and pepper, then add chives, basil and squash blossoms. Mix to distribute.
Step
5
In a separate bowl, beat egg whites until stiff. Stir ¼ of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites. Quickly spoon soufflé batter into ramekins. Place ramekins on a baking sheet and bake at 400 degrees for 10 minutes. Lower heat to 350 and rotate baking tray. Bake an additional 10 to 15 minutes, until tops are nicely browned and a small knife inserted emerges dry. Serve immediately.
Ratings
4
out of 5
69
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Cooking Notes
lemonchiffon
Waaayyyy to much work!
aprilinautumn
Took an extra 8 minutes to cook for me but everyone liked it. Soufflés make me feel like an actual chef. This would be very difficult without a stand mixer.
skips
Delicious! I halved the zucchini to 2 cups and used 2 cups of squash blossoms. I didn't put cheese in it because it tends to cover up the taste of the squash blossoms. I put a sprinkling of grated parmesan on top. I think this recipe will work with other vegetables as well
M Mimura
It was good, but a LOT of work for the result. And the squash blossom flavor was lost with the zucchini. If I make it again, I would leave the blossom out and serve them as fritters on the side.
Anne
I want to try this recipe, but what is the "tough part" of the squash blossom?
mae
The stem. The flower part is the usable part, however, you can make an easy squash blossom pancake by keeping the step on, dipping in a batter and then either sauté lightly or fry in some oil.
lemonchiffon
Waaayyyy to much work!
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