1 teaspoon butter
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
1 medium zucchini, grated
Salt and pepper
3 eggs, separated
4 ounces Gruyere cheese, shredded
1 tablespoon chopped parsley
Preheat oven to 325 degrees F.
Use 1 teaspoon butter to grease 2 (4-inch diameter x 2-inch deep) ramekins.
Heat olive oil in a medium skillet over medium-high heat. Add the onion and garlic; cook 3 to 4 minutes until soft. Add the zucchini; season with salt and pepper. Lower heat to medium. Cook the mixture until the zucchini is tender, about 5 to 6 minutes. Drain the mixture if there is any excess liquid and allow to cool.
In a bowl beat the egg yolks, then add the cheese and some salt and pepper.
Stir in the zucchini mixture and parsley.
In another bowl, beat the egg whites until stiff peaks form. Stir about a third of the whites into the yolk mixture to lighten it. Gently fold in the remaining whites.
Divide the mixture between the 2 ramekins. Bake until puffy and golden, about 30 to 35 minutes. Serve immediately.
Zucchini is surprising delicious as the star of this souffle.
Serve this souffle for a special lunch or light supper with a green salad alongside.
CLASSIC ITALIAN COOKBOOK
Considered by many to be the most authentic guide to Italian food ever written in the US
BEATING EGG WHITES BY HAND
Hand beating egg whites with a whisk incorporates the most air, yielding a very stable foam. Egg whites that are at room temperature will whip to a greater volume than cold egg whites. Start with a very clean bowl, perferably stainless steel or copper, and a whisk. Beat the whites in a circular motion until they begin to foam. They will begin to increase in volume and become opaque. Lift the whisk from the whites to determine the stage of their peaks. Soft peaks will gently fall over to one side. Whites beaten to stiff peaks will stand upright. Do not overbeat egg whites or they will become clumpy and grainy.