Zucchini soufflé is one of the most popular dishes in the summer. Zucchini is a low-calorie dietary vegetable, only 17 kilocalories per 100g. product and a low glycemic index (index is 15). Despite the fact that zucchini does not have a distinct taste, many delicious dishes can be prepared from it.

Well... today we’re making another zucchini delicacy in the form of a soufflé. You can prepare a regular zucchini soufflé, or you can diversify this most delicate dish by adding minced chicken or turkey, generously flavoring the zucchini delicacy with spices and fresh herbs. I will cook the soufflé in the oven; you can also use a slow cooker or a double boiler (your choice).

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 stir 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.

Dietary zucchini soufflé with chicken

Ingredients:

• chicken fillet or turkey fillet 500g.
• grated zucchini 200g.
• eggs 2 pcs.
• onions 1 pc.
• garlic (2-3 cloves) to taste
• salt to taste

Preparation:

1. Place chicken or turkey fillet in a blender. To the resulting minced meat add grated zucchini (squeeze out the water from them first), chopped garlic and finely chopped onion. Add two egg yolks, salt and mix.
2. Carefully fold in the whites, whipped into a thick foam.
3. Grease small baking dishes with butter and place the minced zucchini and chicken in there. Bake the zucchini soufflé in the oven at 200 degrees for 20 minutes.

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!

What kind of zucchini dishes have not been invented by inventive chefs in search of something new! And even the most delicate of all existing dishes - soufflé - can also be prepared with this wonderful and healthy vegetable. And such a dish will turn out very tasty, aromatic and not at all bland.

Zucchini soufflé with garlic is prepared according to the same principle as all types of soufflé. First, prepare the base, and then add whipped whites, which make the dish fluffy. During baking, the soufflé rises very strongly, so opening the oven door is highly undesirable. When the dish is ready, serve it immediately, and right before your eyes the magic will happen: very slowly the soufflé will settle a little. But after separating the first piece, you will see how airy and tender it turned out.

Zucchini soufflé melts in your mouth like a cloud. At the same time, it is very juicy and pleasant to the taste, which is somehow difficult to describe - this soufflé just needs to be prepared and tasted. And it’s incredibly easy to do!

Ingredients

• 1 small zucchini
• 1 onion
• 2 cloves garlic
• 2 eggs
• 4 tbsp. spoons of cream
• 1 tbsp. spoon of flour
• 0.5 teaspoons of a mixture of Provencal or Italian herbs
• salt, pepper - to taste
• 2 tbsp. spoons of vegetable oil

Yield of finished product: 5 servings

Recipe for zucchini soufflé with garlic

Finely chop the onion and chop the peeled garlic.

In half the amount of vegetable oil (1 tablespoon), fry the onions and garlic over medium heat until they begin to turn golden.

During this time, cut the zucchini into cubes.

Place it in a frying pan, salt and pepper the vegetables and add herbs.

Cook the soufflé base until the vegetables are soft.

Grind two thirds of the vegetables in a blender.

Separate the whites from the yolks. Mix the yolks with flour.

Then pour in the cream and stir until smooth.

Pour the cream mixture into a blender with the zucchini.

Then add the remaining third of the zucchini to the resulting mass and stir.

In a separate bowl, beat the whites into a strong foam.

Add the whipped whites a tablespoon at a time to the base, folding them in gently to keep them fluffy.

Divide the dough into small ceramic molds greased with the remaining vegetable oil.

Bake the zucchini souffle at 200 degrees for 20 minutes until golden brown. Serve the finished soufflé immediately.

We prepare an original vegetable soufflé from zucchini, which can be served with meat or poultry

2018-09-24 Alena Kameneva

Grade
recipe

2732

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

2 gr.

Carbohydrates

18 gr.

98 kcal.

Option 1: Delicious zucchini soufflé in the oven

Today we will prepare an incredibly tender soufflé from zucchini, which simply amazes with its airiness, lightness and taste. For this recipe, it is necessary to use young zucchini, in which the seeds have not yet ripened and the skin has not hardened. You need to add the most delicious hard cheese to the zucchini; it will give the dish a delicate creamy note.

As for the remaining ingredients, as expected for a soufflé, be sure to beat the chicken protein to stiff peaks. During the baking process, the soufflé will grow considerably, but after the cooking process it will settle a little, don’t worry, this will not affect the taste in any way. The soufflé can be served simply with fresh vegetables; the soufflé can also be served with meat or poultry.

Ingredients:

• zucchini - 200 g;
• wheat flour - 1 tbsp;
• chicken eggs - 1 pc.;
• hard cheese - 60 g;
• sour cream - 1 tbsp;
• garlic - 1 clove;
• salt, pepper, paprika - to taste;
• vegetable oil - 1 tbsp;
• greens - optional.

Cooking process

Prepare all the necessary ingredients according to the list, select a medium-sized zucchini, weighing 200-250 grams, wash and dry. Grate the zucchini using a medium grater and transfer the shavings to a work bowl.

Next, add the chicken yolk to the zucchini, first remove the white to the side; you will need to work with it some more. Grate the cheese into small shavings and add the cheese to the bowl.

Add a spoonful of sour cream to all the ingredients, add wheat flour, salt and ground pepper, add paprika if desired. If you like spicy notes, add a pressed clove of garlic.

Now return to the protein - throw a little salt into it, beat the protein to stiff peaks. Add the fluffy egg white to the bowl with all the ingredients. Mix all the ingredients very carefully with a spatula, stirring in a circular motion - from top to bottom.

Turn on the oven and warm it up, then set the temperature to 180 degrees. Grease baking pans with vegetable oil and fill the pans with zucchini mixture.

Place the molds in the oven, bake the soufflé for 30-35 minutes, then carefully remove the soufflé from the oven and serve.

Bon appetit!

Option 2: Zucchini soufflé in the oven - original recipe

People wrote odes to the soufflé and even forbade serving such dishes to commoners. The airy treat was prepared for the celebrations and the technology was kept strictly secret. If we evaluate the recipe with the eyes of a modern chef: nothing complicated, much less scarce, what’s not a reason to please family or guests?

Ingredients:

• zucchini - 900 gr.;
• four raw eggs;
• a quarter cup of flour;
• a quarter of a pack of “Peasant” butter;
• milk - one and a half glasses;
• a sprig of fresh thyme;
• cheese - 130 grams;
• green onion feathers - 4 pcs.;
• sprig of fresh basil.

Step-by-step recipe for aromatic zucchini soufflé in the oven with cheese

Remove the peel from the washed zucchini in a thin layer. Grate the pulp coarsely, add salt, mix and place on a sieve. Leave it like this for a quarter of an hour so that all the moisture is gone. After squeezing lightly, transfer the squash pulp to a bowl convenient for mixing.

Sift the flour and melt the butter in a saucepan. Sprinkle it with flour, mix thoroughly and simmer over low heat for a minute. Whisk continuously and add milk in a thin stream. Add thyme to the sauce and simmer for a quarter of an hour. After removing the spice, season with salt and pepper and cool.

While whisking the cooled sauce, add the yolks one at a time. Stir zucchini, grated cheese, chopped basil and green onion rings into the resulting mass. Next, add the egg whites, whipped until fluffy, into the mixture.

Divide the soufflé base evenly into greased cups and place them in a hot oven. Bake the soufflé at 200 degrees until a pleasant blush appears on the surface.

Option 3: Diet zucchini soufflé in the oven - a quick recipe with chicken

What meat is better suited for an airy soufflé than chicken breast? It's hard to think of, and why. If possible, use fresh chicken and it is better to cut the specified part from a whole carcass yourself.

Ingredients:

• half a kilo of chicken (breast);
• 200 gr. zucchini;
• small onion;
• garlic;
• eggs - 2 pcs.

How to quickly prepare a dietary zucchini soufflé in the oven with chicken

Grate the peeled zucchini on a coarse grater. Place in a colander and strain out the released juice. After squeezing lightly, place the vegetable mixture in a bowl.

Wash and dry the fillet well. Cut into pieces into a chopper and blend with a blender until you get a homogeneous minced meat. In a meat grinder, you need to grind the chicken twice, after setting it to maximum grinding.

Combine minced chicken with zucchini. Stir in finely chopped onion and garlic, add the yolks one at a time. After adding salt and a little pepper, finally knead.

Beat the chilled whites until thick foam with a pinch of salt. Spreading portions, from a spoon, carefully mix the air mass into the minced meat.

Divide the prepared soufflé mass evenly into molds pre-treated with oil and place them in a hot oven. Cook the soufflé for 20 minutes at 200 degrees.

Option 4: Zucchini soufflé in the oven for a child

The portion is small, designed for a one-year-old baby, although such dishes can be given to children a couple of months earlier. However, adults may also like the soufflé, just add a little more salt and a minimum of spices.

Ingredients:

• zucchini pulp - one hundred grams;
• three spoons of milk;
• salt;
• a slice of butter - 20 grams;
• two spoons of dry semolina;
• one egg (raw).

Step by step recipe

Place the randomly chopped zucchini pulp into a saucepan or small kettle. A frying pan with a massive bottom is also suitable, in a word, any vessel in which it is convenient to stew vegetables. Add a few tablespoons of water and, being sure to cover loosely, simmer over low heat until softened.

Add some salt to the zucchini mass, but lightly, add milk and sprinkle with semolina. Stir and reduce the heat further, then the soufflé base needs to be literally simmered. Let it sit, still under the lid, for another five minutes, then turn off the heat, and move the container onto a cutting board, close it tightly and cover with a towel. Let it cool slowly to a temperature of about forty degrees.

We release the egg into the stewed zucchini and add softened butter, puree it with an immersion blender. We will bake it in small silicone molds. If you have shaped molds in the form of different animals or figures, use them; the kids will be delighted.

The molds must be clean and dry; rub them inside with soft butter, dipping your finger into it. You can also use a brush, but this, oddly enough, is more difficult - you need a very thin layer of oil on the surface of the silicone. Spread the zucchini base evenly among the molds and place them in any steaming device for twenty minutes. As a last resort, you can use a colander placed in a pan with boiling water at the bottom.

Option 5: Fish soufflé with zucchini in the oven

Carp is the fish recommended by the author of the recipe. If you decide to use it, try to get a live fish weighing at least a kilogram. The requirements for sea fish are more modest; you just need to get rid of the seeds and skin before chopping.

Ingredients:

• one medium-sized onion and carrot;
• sour cream - two spoons;
• 350 grams of fish fillet;
• half a spoonful of pepper and fine salt;
• grated nutmeg;
• 100 grams of zucchini pulp (without seeds);
• a couple of raw eggs;
• parsley and grated garlic.

How to cook

Having chosen the fish for the soufflé and defrosted it if necessary, remove all the bones from it. If the fish is freshwater, you should take only a large carcass and not frozen, and for the soufflé use exclusively the pulp from the peritoneal bones. Cut it into small cubes; if you grind it mechanically (with a blender or meat grinder), adjust the device so that you get small pieces.

Chop the garlic and finely chop it with a knife, grate the carrots into large shavings, and dissolve the onion into quarter rings. Mix the vegetables with pieces of fish pulp, add a little salt, sprinkle with spices, separate the eggs, pour the yolks into the mixture, and temporarily put the cup with the whites in the freezer. Cut the zucchini into cubes less than a centimeter in size, add some salt, wait for ten minutes and drain the juice.

Beat the cooled whites with a mixer until foamy, add zucchini and chopped herbs to the main mass, stir, then add the protein foam one spoon at a time. Generously oil a ceramic baking dish and place the fish and vegetable mixture into it. Cover with a layer of sour cream and place in a slightly preheated oven. Quickly raise the temperature to 180 degrees and set aside for 50 minutes. From about the fortieth minute, keep an eye on the crust on the surface; as soon as it is sufficiently baked and turns amber in color, remove the soufflé and serve hot.

Option 6: Tender soufflé of zucchini with liver and rice

Have we already had a dietary dish? Then we cook for those who are not afraid of calories. Zucchini and liver are the products from which the soufflé turns out to be the most tender, let’s see what happens if we combine them.

Ingredients:

• half a kilo zucchini;
• a pair of salad onions;
• kilogram of pork liver;
• three tablespoons of dry semolina;
• fine salt and pepper;
• 200 ml glass of rice;
• a pair of eggs, choice size.

Step by step recipe

Boil the rice until cooked, rinse and cool. Grind the liver with a meat grinder along with the onion. If the vegetable is tender, do not peel the zucchini, just remove the seeds; be sure to cut off the skin of an overripe vegetable. Grate the fruit pulp with a fine-mesh grater and mix with the liver.

Place rice into the liver mass and sprinkle with semolina, salt and season with pepper. After adding each new ingredient, mix the soufflé base, adding raw eggs last. Cover the bowl with the mixture and leave it on the kitchen table; it will take about twenty minutes for the raw semolina in it to swell to the desired state.

Choose a soufflé mold that is spacious and has high sides, generously moisten its walls with oil and pour in the base. Trying not to wiggle, place in the preheated oven. After about forty minutes, the soufflé will be covered with a crispy crust, remaining tender and juicy inside, be careful not to dry it out! The recommended baking temperature for the soufflé is 180 degrees, cut and serve it warm, with sauces of your choice.

Hello my dear visitors! I really love the end of summer, when vegetables in the dacha begin to ripen in huge quantities and miracles can be created from them. And today I will tell you how to prepare a soufflé of zucchini with garlic in the oven and then a step-by-step recipe with photos awaits you. This dish can be given even to small children aged 1 year or more, and not just eaten by adults.

In general, children who are 1 year old can already be given much of what adults eat. Although, no, it depends on what they eat. If there is an abundance of sausage, buns, sweets, cakes, etc. on your table, then you should not give this to children. But light soups, porridges, vegetable dishes, steamed or baked in the oven are not only possible, but even necessary.

The recipe for zucchini soufflé can be considered a dietary food. Therefore, if you suffer from any diseases, or want to lose excess weight, then this dish is for you. It turns out very tasty and satisfying, easily satisfies the feeling of hunger and gives a feeling of fullness for several hours.

How to make zucchini soufflé

Products

• Zucchini – 1 young
• Sour cream – 4 tbsp. (can be replaced with kefir or yogurt without sugar or additives)
• Eggs – 2 pcs.
• Flour – 3-4 tbsp.
• Salt, spices to taste
• Garlic – 2-3 cloves

Step-by-step recipe for making zucchini soufflé

Video recipe for making zucchini soufflé:

So, before describing the recipe, I will write about the nutritional value of this dish. So, in 100 gr. Zucchini soufflé contains 89 calories. Protein content – ​​3 g, fat – 5 g, carbohydrates – 11 g.

So, you need to wash the zucchini, cut off the tail and top fluff and grate it. In general, it is better to grate it on a fine grater. But something in my thoughts flew away and automatically grated it on a coarse grater. Then I came to my senses, but it was already too late. But to be honest, despite my mistake, the soufflé still turned out very tasty.

By the way, if the zucchini is young, then all of it can be used. Well, if it’s a little older, then it’s better to cut off its skin and remove the core. Otherwise, the soufflé will be a little tough, and you won’t give that to a baby. And it’s not very pleasant to eat by yourself.

Place the grated zucchini in a sieve and leave to drain excess liquid.

Finely chop the garlic.

Now transfer the zucchini to a deep plate, add salt, spices, sour cream, eggs and mix everything thoroughly. Finally, add flour and mix again. If necessary, you can add a little more flour.

Pour the zucchini mixture into molds (you can use one large one) and place in an oven preheated to 200C for 25-30 minutes. Again, I can’t say the exact time, because it all depends on the oven. I baked the soufflé a little longer in my oven.

That's all, the zucchini soufflé is ready. They are easy to remove from the mold once they have cooled. 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 on a plate.

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