Zucchini Souffle

Ingredients:
200 g zucchini
3 eggs
20 g of an oil
60 g grated Emmental cheese
salt pepper
Preparation:
Preheat oven to 180 ° C.
Zucchini cut into cubes and cook in boiling water until tender.
Water slit.Zucchini mashed.
Mix the egg yolks with Emmental cheese.
Add salt and pepper.
Stir the mixture to the mashed zucchini.
Beat the whites until stiff peaks and admixed to the mixture of zucchini.
Spoon the mixture into a fireproof container and bake for 10 minutes at 180 C.
Do not open the oven door during cooking !

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