Creamy Courgette Soufflé

A delicate vegetarian dish featuring sautéed courgettes folded into a rich béchamel and cheese base with light, whisked egg whites.

Baking Vegetarian Appetiser French Courgette Soufflé

Estimated Nutrition

Calories

284.1

kcal / serving

1420.5 kcal total

Carbs

11.7g

per serving

58.4 g total

Fat

22.2g

per serving

110.8 g total

Protein

10.8g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for bechamel

250

Milk

heated

piece

Egg Yolk

at room temperature

piece

Egg White

whisked until stiff

Cheddar Cheese

grated, or Gruyère

to grease

Butter

for greasing ramekins

GrainsCereals

Plain Flour

for bechamel

NutsSeeds

clove

Garlic

finely chopped

to taste

Black Pepper

a few twists

OilsFats

Olive Oil

2 tbsp

Vegetables

510

Courgette

small, finely sliced

Method

Distribute the mixture between the ramekins or a large dish.

Whisk egg whites to stiff peaks and gently fold into the courgette mixture.

Bake at 180°C for 12-15 minutes for ramekins or 35 minutes for a large dish.

Mix béchamel with courgette pulp, egg yolks, cheese, and pepper.

Simmer the béchamel for 1 minute before removing from heat.

Melt butter in a small pan, stir in flour for 1 minute, and whisk in hot milk.

Sauté courgettes until soft and liquid evaporates, then mash into a pulp.

Heat oil in a large saucepan and add the garlic and courgettes.

Preheat the oven to 180°C and grease six ramekins.