Zucchini soufflé recipe. Calorie, chemical composition and nutritional value.

The harvest is almost completely harvested, and we can enjoy different vegetables, berries, make preparations from them and simply delight our family with healthy dishes every day. But you always want to try something new, rather than the usual recipes that are passed down from generation to generation. One of the most beloved crops in our country is zucchini, we know that they are delicious in winter snacks, fried rings, but there is another, very tender and unusual dish. Today we are going to prepare it and this is a zucchini soufflé. Unconventional, you will agree.

Step-by-step recipe for zucchini soufflé for children

Choosing the “right” fruit for our zucchini soufflé for a child is not at all difficult. Choose small zucchini with light, soft skin. This type of zucchini does not need to be stewed or boiled for a long time; its pulp is very tender and has a neutral taste.

Before using zucchini to prepare any dish, it is recommended to keep it in a bowl of cold water to remove excess nitrates. This is especially true for early fruits, for the cultivation of which producers often do not spare stimulants and fertilizers.

Classic recipe for children's soufflé

The soufflé, a step-by-step recipe for which we bring to your attention, is suitable for children over 1 year old.

Ingredients

To prepare the most delicate zucchini soufflé you will need:

• Zucchini pulp – 100 g;
• Quail egg – 1 pc.;
• Semolina – 1 teaspoon;
• Milk – 3 tbsp. spoons;
• Butter – 5 g;
• Sugar – 0.5 teaspoon;
• A little salt.

In addition, prepare a silicone baking dish or a convenient container for cooking in a water bath. If all the necessary ingredients are found in your kitchen, we can begin the process of preparing our soufflé.

Preparation

• First of all, cut the zucchini into small pieces, add a little hot water and place on the stove over the lowest heat.
• When the zucchini pieces become soft, add milk and semolina to them, and return the pan to the heat again - for just five minutes.
• Using an immersion blender, we chop our zucchini.
• Add quail egg, butter, salt and sugar. Mix everything thoroughly again.
• Fill a silicone mold greased with vegetable oil with the resulting mixture and place in the oven for a quarter of an hour. Alternatively, you can cook the soufflé in a water bath. In this case, the mold must be covered (for example, with baking paper) to prevent water from getting into the finished dish.

You can serve milk sauce or meat puree with the soufflé.

Zucchini soufflé for children in a slow cooker

A multicooker is a wonderful multifunctional device that allows you to prepare a variety of low-calorie dishes for baby or diet food. We suggest you master the recipe for making zucchini soufflé for children in a slow cooker.

Despite the fact that the dish is intended for children from one and a half years old, all family members will definitely like it.

Ingredients

To prepare the soufflé we will need:

• Zucchini (you can use large fruits) – 2 pcs.;
• Chicken eggs – 2 pcs.;
• Cheese cheese – 180 g;
• Butter – 1.5 tbsp. spoons;
• Salt to taste;
• A little dill and parsley.

Preparation

• Wash the zucchini, remove the peel and seeds and grate it on a coarse grater.
• Add chopped zucchini, place in a colander and let the released juice drain. 10 minutes will be enough for this process. Please note that the cheese used in the recipe has a rather salty taste, do not over-salt it!
• Mix chopped zucchini with melted butter and place in a multicooker bowl. Select the extinguishing mode. This process will take about 20 minutes.
• Grate the cheese on a grater.
• Wash the greens, remove the remaining water and finely chop.
• Let's beat two eggs.
• Place the chopped stewed zucchini on the “baking” mode, setting the timer for 45 minutes.
• After the signal, you should not immediately remove the soufflé from the multicooker; immediately after cooking it may lose its shape. Open the lid slightly and allow your soufflé to acquire a thicker consistency.

Place the finished soufflé on a dish and serve with sour cream or unsweetened yogurt.

Bon appetit!

The harvest is almost completely harvested, and we can enjoy different vegetables, berries, make preparations from them and simply delight our family with healthy dishes every day. But you always want to try something new, rather than the usual recipes that are passed down from generation to generation. One of the most beloved crops in our country is zucchini, we know that they are delicious in winter snacks, fried rings, but there is another, very tender and unusual dish. Today we are going to prepare it and this is a zucchini soufflé. Unconventional, you will agree.

Zucchini soufflé Dietary recipe

Ingredients:

• Zucchini – 500 g
• Milk 3.2% fat - 87.5 ml
• Butter – 17.5 g
• Chicken eggs – 35g – 1 piece
• Semolina - 26 g - 1 tbsp.
• Sugar - 8.5 g - 1 tsp

How to make zucchini soufflé:

1. Zucchini is peeled and seeds removed (if the fruits are very young, the thin skin can be left). The peeled pulp is cut into cubes, placed in a saucepan, poured with milk, butter is added and simmered under a lid over low heat until half cooked.
2. Pour semolina into the squash mass in a thin stream and cook until fully cooked, continuously stirring the contents of the saucepan.
3. When the zucchini soufflé is ready, it must be cooled to a temperature of 40-50 degrees.
4. Meanwhile, the eggs are separated into yolk and white. The yolks are ground with sugar until the mixture lightens, and the whites are whipped into a stiff foam and added one by one to the slightly warm zucchini soufflé, stirring gently.
5. The resulting pulp is placed in a container greased with butter and steamed for 30-40 minutes.
6. The finished dish is divided into portions and served hot with low-fat sour cream or mild sauce. The big advantage of zucchini soufflé is that, even when completely cooled, it does not lose any of its taste.

Helpful advice:

In order for the zucchini soufflé, the recipe for which is given above, to turn out amazing not only in taste, but also in appearance, it is very important to strictly adhere to all recommendations for the cooking process. If the whites are not beaten well enough or are not incorporated correctly into the zucchini mass, the dish will not turn out airy and will not melt in your mouth while eating.

What are the benefits of zucchini soufflé?

We need to tell you a few words about why we recommend everyone to try today’s dish. Firstly, this is not a usual option for breakfast or dinner, and secondly, soufflé can be given not only to children, but also to very young children, from about a year old and even a little earlier, as complementary foods. Such food is safe, filled with vitamins and minerals, and the consistency is very delicate and it will be easy for the child to learn new food, and he may find it much tastier than unleavened purees from jars. Let's start cooking already.

Zucchini soufflé in a slow cooker

The dish we are describing is very convenient to prepare in a slow cooker. Zucchini contains a lot of moisture, which can negatively affect the consistency of the dish. The multicooker successfully copes with this thanks to a moisture collector that collects excess water and a special release valve. All you have to do is load the soufflé mixture into the miracle machine, and it will do the rest for you.

The average cooking time for zucchini soufflé is 40 minutes. However, it is important to remember that different models may have different heating temperatures under certain operating modes. Therefore, before you start cooking, it is better to check the instructions for your device. Remember this, and bon appetit!

Zucchini soufflé with a crispy crust is an original version of a hot appetizer and is usually served before lunch. Beaten eggs add lightness and fix the shape of the finished dish.

To ensure that the vegetable puree does not lose its airiness, the skins of young zucchini are removed and the dough is kneaded well, achieving a tight, dense consistency and complete homogeneity. Fill the portion molds no more than three-quarters full.

The soufflé gains volume under the influence of air captured by the protein mass, so the food is served from the oven immediately, before it settles - right in the mold and on the plate, covered with a special cloth.

Making a delicious zucchini soufflé

Recipe one

This dish turns out to be completely low-calorie; about 100 grams will contain 89-95 kcal. Therefore, zucchini soufflé can be included in the diet of those who eat healthy or are on diets.

We will need:

• zucchini - 1 piece, preferably young, of course;
• egg - 2 pieces;
• kefir – 50 grams, you can take sour cream or yogurt without additives or dyes;
• salt and spices - to taste;
• flour - 4 tablespoons;
• garlic cloves – 3-4 pieces or at your discretion;
• greens - a bunch.

Advice! If you want to prepare a dish for small children, then you can use a minimum of garlic, also do not use spices and add a minimum of salt.

Let's prepare a delicious soufflé. We start with the zucchini, which needs to be washed thoroughly, then remove the tail and cut off the skin. If the vegetables are young and small in size, then this may not be necessary. But if the main thing in preparing a new dish is to please and surprise the children, then it is better to remove the skin, so the soufflé will be very tender and airy. Now you need to grate the zucchini using a fine mesh grater; you can also use a blender and puree the vegetable. Since zucchini produces a lot of juice, it needs to be drained using a sieve, after waiting half an hour.

Advice! To make the juice release faster and in larger quantities, you can sprinkle the zucchini with a small amount of salt.

We peel the garlic cloves and either cut them finely or press them through a garlic clove. Chop the greens, then combine all the ingredients in one cup, add salt and pepper to taste. We also add our two eggs and the fermented milk product you chose. Pour in the flour and mix everything thoroughly; the better you do this, the fluffier the zucchini soufflé will be. Pour the mixture into molds; for children it’s more interesting to take curly ones; put them in the oven at 200 degrees for half an hour.

Important! Always watch the process when preparing a particular dish for the first time, since all ovens and stoves are different and cook differently, so the time may be longer or shorter.

Recipe two

This option is also easy to prepare, but it turns out very tasty; this soufflé can be served even on holidays, as an appetizer, or taken with you on a picnic.

We will need:

• zucchini – ½ kg of young vegetables;
• spices and salt - to taste;
• eggs – 2 pieces;
• milk - a little less than a glass;
• cheese – 100-150 grams, take hard varieties;
• butter for greasing the mold;
• flour – 1.5-2 tablespoons.

We prepare a delicious soufflé. With zucchini we do everything that is in the first recipe. These are the basic steps for many dishes made from this vegetable. The juice also needs to be drained, then add salt and pepper, add milk and mix thoroughly. Gradually add flour here, which can be sifted through a sieve to make the zucchini soufflé more fluffy.

We divide the eggs into two parts - white and yolk, grate the cheese with a coarse fraction, take almost its entire volume and mix it with the beaten yolk, sprinkle the rest on the finished dish. Beat the whites until foamy with a mixer, and to make the mass more airy, add salt at the tip of a knife. Now we first pour the yolk and cheese into the vegetables, then the white, grease the molds with oil, and pour in our future soufflé. Bake for 35-40 minutes at 180-190 degrees, at the end sprinkle everything with cheese and fresh herbs.

Advice! The soufflé can be eaten as a separate dish or served with fish and meat with a glass of white wine. Men really like the snack.

Recipe three

This is another option, also tasty, even prepared in something similar, but the taste will be different due to the ingredients and their quantity. But what could be better than culinary experiments in your own kitchen?

We will need:

• zucchini – ½ kg;
• potatoes - 3-4 medium-sized pieces;
• Bell pepper;
• flour – 3 tablespoons;
• salt and spices - to taste;
• cream - we recommend 20% fat, but you can choose others - 50 ml;
• eggs – 4 pieces;
• tomatoes - cherry tomatoes are best suited for this dish - 10-13 pieces;
• cheese – hard varieties – 150-170 grams;
• butter - tablespoon.

We prepare a delicious soufflé. We peel the zucchini and potatoes, then grate them on a fine grater or use a blender, but do this separately with each component. We also need to grind the bell pepper in a blender. We need to drain the juice from the zucchini, for which we lightly salt them. Potatoes also give juice, this also needs to be removed, and salt will play a role so that the mass does not darken. Grate the cheese on a coarse grater, wash the cherry tomatoes and divide them into two halves. The eggs, as in the recipe above, need to be divided into white and yolk, and we will also beat the first one to meringue, the second one just mixed well with the cheese.

Pour cream over our vegetables, add salt and pepper to taste, mix well, add flour, then add egg and cheese. After you have mixed the mass well, place it in molds greased with butter, and spread the whipped egg white on top, smooth it out, then cover the mass with cherry ladles. The zucchini souffle is baked for about 55 minutes, after which it is sprinkled with still hot cheese so that it melts.

Recipe four

And, of course, when offering you different recipes, we always choose not only vegetables, but also meat, because many simply cannot live without it.

We will need:

• zucchini – 3 medium;
• butter - tablespoon;
• chicken – we recommend taking fillet – 250 grams;
• cream or milk – 70 ml;
• cheese – hard varieties – 70-80 grams;
• egg - 4 pieces;
• salt and spices - to taste;
• flour - two heaped tablespoons;
• mustard - we need powder - a teaspoon.

We prepare a delicious soufflé. We prepare the zucchini according to the same principle as before, drain the juice. Season with salt and pepper; the chicken should be cooking at this time. When the meat has cooled, puree it using a blender. Make the filling - melt the butter in a frying pan, add sifted flour, fry. Now pour the cream here, add spices and mustard powder.

Divide the eggs into white and yolk, beat the first with a mixer. When the sauce has cooled, pour in the whites, add our meat and vegetables, grated cheese and finally mix with the yolks. Mix everything, add more salt if necessary, add spices and bake at 190 degrees for about half an hour. The zucchini soufflé is ready, garnish with herbs and serve with sour cream.

Advice! To make the fillet more aromatic and palatable, add salt to the water in which it is boiled, add bay leaves, peppercorns and more spices.

This dish will please everyone. It's easy to make, but your guests will be amazed by your intricate baked goods. Bon appetit!

Zucchini is the most prosaic vegetable, known to everyone since childhood, from which casseroles are prepared, fried, and stewed. But it turns out you can make the most delicate zucchini soufflé from it.

Dishes made from zucchini are recommended for people with diseases of the gastrointestinal tract, postoperative patients, and not a single children's menu can do without zucchini. Our selection contains several zucchini soufflé recipes for cooking in the oven and in a slow cooker. How to make zucchini soufflé is up to you.

Zucchini soufflé

Ingredients:

• zucchini – 3 pcs.;
• hard cheese – 150 g;
• milk – 1 glass;
• breadcrumbs - 0.5 cups;
• parsley – 1 bunch;
• egg – 4 pcs.;
• salt, pepper - to taste.

Preparation

Wash the zucchini, peel it, remove the seeds and cut it into small cubes. Boil the zucchini in salted water over low heat. When the zucchini is cooked, dry it, mash it into a puree and cool. Then add breadcrumbs. Pour in milk, add grated cheese and eggs. Mix everything well and add finely chopped greens. Grease a baking dish with oil, place the zucchini-cheese mixture in it and bake in the oven at 180 degrees for 40 minutes.

Zucchini soufflé for children

Ingredients:

• young zucchini - 1 pc.;
• milk - 100 ml;
• semolina - 1 teaspoon;
• egg - 1 pc.;
• sugar - 1/2 teaspoon;
• butter - 5 g;
• sour cream - 1 teaspoon;
• butter - for greasing.

Preparation

We wash the zucchini, peel it, remove the seeds and cut it into cubes. Place in a saucepan and pour in 50 ml of warm milk. Place on low heat and simmer until the zucchini is cooked. Rub the zucchini through a sieve (you can use a blender) and mix with 50 ml of warm milk. We put this mixture on the fire and bring to a boil, after which we add the semolina and reduce the heat to the minimum possible.

Let it simmer for 5 minutes, remove from heat and cool. Add half the egg yolk, butter, sugar. Whisk half the egg white separately in a bowl and add to the zucchini. Mix everything thoroughly and transfer it to silicone molds. Then place the molds in a frying pan or baking dish and pour water into it so that it covers 2/3 of the molds and place in a cold oven. Turn on the oven at 180 degrees and bake for 20 minutes. Serve with sour cream.

Zucchini soufflé in a slow cooker

Ingredients:

• zucchini – 1 kg;
• milk – 1 glass;
• cheese – 150 g;
• breadcrumbs - 1/2 cup;
• egg – 4 pcs.;
• parsley.

Preparation

Wash the zucchini, peel and remove large seeds. Cut into small pieces and boil in salted water. Place the finished zucchini in a colander and dry; if this is not done, the dish will be watery. Puree the zucchini prepared in this way using a blender or an ordinary fork. Let the zucchini cool, pour in the milk and grated cheese (the cheese should be hard). Add finely chopped parsley to the same mixture.

Beat the eggs and also add to the resulting mixture, salt and pepper to taste. Mix everything thoroughly and put it in the multicooker bowl. First grease the bowl with oil so that the finished soufflé can be removed better. Turn on the “Baking” mode for 40 minutes. When the beep sounds, turn off the multicooker, but do not open the lid. After 5 minutes, remove the multicooker bowl and turn it upside down onto a plate.

You can do it in the same way and it will turn out delicious and original.

All mothers want to prepare something healthy for their child, but it doesn’t always work out so that the baby does not refuse to eat, but asks for more. An excellent option that combines the benefits of vegetables and a delicate texture would be a zucchini soufflé, and if you cook it in a slow cooker, it will also turn out very quickly! Children do not always like variety, many of them are ardent conservatives, but this dish is so tasty that little gourmets will certainly appreciate it.

In addition, there are a lot of recipes for zucchini soufflé; we can prepare both a dessert and a main course from the basic vegetable. We have selected the simplest, most varied recipes.

How to make zucchini soufflé:

Peel and grate the zucchini using a fine mesh grater. Squeeze the resulting mass, removing excess liquid.

Add spices, milk and flour to the grated zucchini, stir.

Carefully separate the egg whites from the yolks. Beat the whites with a drop of salt into a stable foam, and combine the yolks with grated (again, finely) cheese. Leave a little fermented milk product for sprinkling the formed dish.

First stir the cheese into the zucchini mixture, then the beaten egg whites.

Place the resulting mixture in heat-resistant molds (don't forget to grease them with some oil first) and sprinkle with grated cheese.

By the way, silicone molds are also suitable for making souffles. Place the filled containers in an oven preheated to 180°C and bake for 40 minutes.

Serve the finished zucchini soufflé directly hot (cold it is not very tasty), supplemented with fresh vegetables or whatever you like best (meat, fish).

Bon appetit!!!

Author of the photo recipe: Kalinina Irina.

Zucchini treat for kids

If your baby is barely a year old, a soufflé prepared from zucchini in this way will be perfect for him. We choose a vegetable with a white skin, not a green one. The second option is zucchini, and they can be more allergenic.

We only need a 100 gram piece of pulp.

• Finely chop it and send it to simmer with the addition of a small amount of water.
• As soon as it softens, add 1 tsp semolina and 3 tbsp milk 2.5%. Add some salt and keep for another 5 minutes.
• Puree the mixture with an immersion blender and, as soon as it has cooled, add to it a quail egg (1 pc.) and, if desired, ½ tsp butter and ½ tsp sugar.
• Beat again and put the mixture into a silicone mold or several greased with vegetable oil and place it in a water bath or in an oven or double boiler, or in a container with water directly on the stove.

In the latter case, we will need to close it with a large lid and to prevent condensation from getting into the dish, we cover the mold with kitchen paper. The soufflé takes 15 minutes to prepare. Serve it warm with a delicate milk sauce or meat puree.

How to make zucchini soufflé for children

Peel the zucchini (100g). Cut as desired and simmer with a small amount of water. When the zucchini becomes soft, add some salt and 2 tsp. semolina, milk (3 tbsp), keep on low heat for another 5 minutes. Cool, add a small piece of butter and one small egg. Using an immersion blender, puree the zucchini mixture well.

Grease each silicone mold with butter and place the zucchini mixture there. Place the molds in a double boiler. Cooking time will be 15-20 minutes. Can be cooked in the oven or in a water bath.

Bon appetit!

If you worked hard all summer on your plot, then now you probably have to think about how to manage the rich harvest of vegetables. and you will most likely pickle or marinate it, rolling it into jars. Potatoes and carrots, of course, should be stored for long-term storage in a loggia, cellar or chest. Have you decided what you will do with your zucchini harvest? After all, if this vegetable is stored for a long time, it becomes terribly tough, and its cleaning becomes simply flour. Therefore, it is advisable to use zucchini as soon as possible. Do you know how many delicious and interesting dishes you can prepare from this wonderful vegetable? For example, this zucchini soufflé can be a great option for breakfast or dinner. This light, tender, airy dish will fit well into any person’s menu. It is equally suitable for those who, in pursuit of an ideal figure, build their menu based on eternal calorie calculations, and for those who, due to existing diseases, need to adhere to dietary nutrition. And for children who flatly refuse to eat zucchini, this dish is simply a godsend - the taste of the vegetable is not felt in it. Take note of this recipe for zucchini soufflé, you will definitely love this dish.

Soufflé with feta cheese

Ingredients

• Zucchini - 2 pcs. + —
• — 30 ​​g + —
• — pinch + —
• - 2 pcs. + —
• Cheese cheese – 200 g + –
• — several branches + —

Preparation

For older children, from 1.5 years old, we will prepare a zucchini soufflé in a slow cooker with the addition of feta cheese. It will be a good dinner or afternoon snack for all family members.

• Wash large zucchini, peel, remove seeds and grate.
• Then add salt and place in a colander or sieve so that they can drain; excess liquid will ruin everything.
• After 10 minutes, add butter to it, and put it in a slow cooker to simmer for 20 minutes.
• During this time, beat the eggs with herbs and grated cheese with a fork.
• As soon as the zucchini is cooked, add the cheese-egg mixture to it and mix well. Now select the “Baking” mode and cook for 40 – 50 minutes.

After the signal, we are not in a hurry to remove the soufflé: open the lid and let it stand in the air for a little while so that it sets. Then turn it out onto a plate and serve! You can sprinkle with cheese and chopped herbs, pine nuts, or kefir sauce.

Zucchini soufflé recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Zucchini Soufflé”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Zucchini Soufflé is 118.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Soufflé with breadcrumbs

If you don’t have a multicooker in the house, but you have older children, you can prepare a more nutritious dish in the oven, for example, with breadcrumbs.

Pour the mixture into a mold and bake in an oven preheated to 180 degrees. Cook for 35 - 40 minutes, check with a toothpick.

The same recipe is also suitable for a slow cooker. Grease its bowl with butter and select the “Baking” mode. Cooking will take the same amount of time, the only difference is that you shouldn’t take the soufflé out right away; let it sit with the lid closed for 5 minutes. Then, lay out and serve!

Now that the vegetarian recipes have already been mastered, let's move on to the zucchini meat soufflé. Let's cook it with chicken meatballs.

How to cook “Zucchini soufflé under a cheese cap”

Prepare all the necessary ingredients, including salt and pepper.

Wash the zucchini, peel and grate on a coarse grater.

Divide the eggs into whites and yolks.

Grate the cheese on a coarse grater. Set aside 1/3 for the top cheese crust, mix the rest with the yolks. Beat the whites into a strong foam.

Add yolks with cheese, cream, flour, salt and pepper to taste to the zucchini. Stir.

Lastly, gently fold in the beaten egg whites. There should be an air mass.

Grease the mold with butter and pour out the mixture.

Sprinkle grated cheese on top and place in an oven preheated to 180 degrees for 30 minutes.

Once the casserole is ready, turn off the oven and let it sit inside for 10-15 minutes. Then you can serve it to the table.

Bon appetit!

Zucchini soufflé with chicken

Ingredients

• Zucchini – 3 pcs.
• Chicken fillet or minced meat – 200 g
• Egg – 2 pcs.
• Onion – 1 pc.
• Flour – 2 tbsp
• Cheese – 50-75 g
• Salt, pepper - to taste

Preparation

1. We clean the vegetables. Remove the seeds from the zucchini and finely chop the onion.
2. Three cheeses on a fine or coarse grater, as you like.
3. If we have fillet, grind it in a blender or grind it through a meat grinder; if we have minced meat, immediately add the egg and onion to it. Salt, mix and let stand.
4. Grind the zucchini pulp on a coarse grater, add flour and another egg. We interfere.
5. Grease the mold with butter or vegetable oil, put the zucchini mixture in it and sprinkle with ½ grated cheese. Then we form meatballs from the minced meat, place them on top and again sprinkle with the remaining cheese.
6. Bake in the oven at 185 - 200 degrees for 40 - 45 minutes. Serve immediately.

This wonderful dish combines not only a zucchini soufflé, but also a meat component, making it a complete dinner for the whole family!

However, zucchini is such a versatile vegetable that it is also suitable for making desserts. Try it and see how delicious it is!

Zucchini soufflé recipe with photos

Ingredients:

• zucchini or zucchini, coarsely grated 4 cups (about 900g)
• large eggs 4 pcs.
• flour 1/4 cup
• butter 4 tbsp.
• milk or 10% cream 1.5 cups
• thyme 1 sprig
• hard cheese 130 gr. rub
• finely chopped onion 1 tbsp.
• chopped basil 2 tbsp.

Preparation:

1. Grease the baking molds or pan well with butter. Set aside for now.
2. Grate the zucchini on a coarse grater. Young zucchini does not need to be peeled. Add salt and mix the zucchini mass. Place the zucchini in a colander to allow the liquid to drain, leave for 15 minutes, and then squeeze lightly.
3. Next, prepare a thick bechamel sauce. Butter 4 tbsp. melt in a saucepan, add flour, stir, cook the mixture over medium heat for several minutes. Gradually add milk, stirring constantly with a whisk. Add a sprig of thyme and cook over very, very low heat for 15 minutes, stir occasionally with a whisk and add a little more milk if the sauce suddenly becomes thick. Remove the thyme sprig and season with salt and pepper. Remove from heat and let the sauce cool.
4. Add the egg yolks to the sauce and beat until smooth. Add zucchini, grated cheese, green onions and basil, mix.
5. Beat the egg whites into a thick, strong foam. Carefully fold the whipped whites into the zucchini mixture.
6. Divide the resulting zucchini mass for preparing the soufflé into molds. Bake at 200 degrees until the soufflé is browned.

Serve the zucchini soufflé hot.

Sweet zucchini soufflé

You can prepare the dessert in the oven or in a double boiler, whichever you prefer. If we choose the first option, you will need a baking dish with high sides (7-8 cm) and a deep baking tray into which we pour water.

We immediately set the oven to heat at 180 degrees and the kettle, so that when all the ingredients are mixed, we can immediately pour boiling water into the pan and start baking the soufflé.

Ingredients

• Zucchini – 700-800 g
• Egg – 3 pcs.
• Sugar – 1 glass
• Flour – 150 g
• Butter – 150 g
• Milk from 4% – 100 ml
• Baking powder – 1 tbsp.
• Salt – 1/4 tsp.

Zucchini soufflé Recipe - video:

Zucchini is the most prosaic vegetable, known to everyone since childhood, from which casseroles are prepared, fried, and stewed. But it turns out you can make the most delicate zucchini soufflé from it.

Dishes made from zucchini are recommended for people with diseases of the gastrointestinal tract, postoperative patients, and not a single children's menu can do without zucchini. Our selection contains several zucchini soufflé recipes for cooking in the oven and in a slow cooker. How to make zucchini soufflé is up to you.

Zucchini soufflé

Ingredients:

• zucchini – 3 pcs.;
• hard cheese – 150 g;
• milk – 1 glass;
• breadcrumbs - 0.5 cups;
• parsley – 1 bunch;
• egg – 4 pcs.;
• salt, pepper - to taste.

Preparation

Wash the zucchini, peel it, remove the seeds and cut it into small cubes. Boil the zucchini in salted water over low heat. When the zucchini is cooked, dry it, mash it into a puree and cool. Then add breadcrumbs. Pour in milk, add grated cheese and eggs. Mix everything well and add finely chopped greens. Grease a baking dish with oil, place the zucchini-cheese mixture in it and bake in the oven at 180 degrees for 40 minutes.

Zucchini soufflé for children

Ingredients:

• young zucchini - 1 pc.;
• milk - 100 ml;
• semolina - 1 teaspoon;
• egg - 1 pc.;
• sugar - 1/2 teaspoon;
• butter - 5 g;
• sour cream - 1 teaspoon;
• butter - for greasing.

Preparation

We wash the zucchini, peel it, remove the seeds and cut it into cubes. Place in a saucepan and pour in 50 ml of warm milk. Place on low heat and simmer until the zucchini is cooked. Rub the zucchini through a sieve (you can use a blender) and mix with 50 ml of warm milk. We put this mixture on the fire and bring to a boil, after which we add the semolina and reduce the heat to the minimum possible.

Let it simmer for 5 minutes, remove from heat and cool. Add half the egg yolk, butter, sugar. Whisk half the egg white separately in a bowl and add to the zucchini. Mix everything thoroughly and transfer it to silicone molds. Then place the molds in a frying pan or baking dish and pour water into it so that it covers 2/3 of the molds and place in a cold oven. Turn on the oven at 180 degrees and bake for 20 minutes. Serve with sour cream.