Light as air and delicately cheesy — this zucchini and cheese souffle is healthy comfort food at its best. Grated zucchini and fluffy beaten egg whites bake into a golden, puffy souffle that is as impressive as it is easy. If you love zucchini dishes, try our Zucchini Roll with Salmon and Cream Cheese and our Stuffed Zucchini Boats with Meat and Cheese.
Ingredients
- 450 g (1 lb) zucchini
- 3 eggs, separated
- 40 g (1.4 oz) hard cheese, grated, plus 25 g for topping
- Salt and spices to taste
Instructions
- Grate the zucchini and cheese on a fine grater. Salt the zucchini, mix, and set aside.
- Separate the eggs. Beat the whites with a mixer into a fluffy foam.
- Squeeze the zucchini dry; add the yolks, 40 g of grated cheese, and spices. Mix.
- Gently fold in the beaten whites.
- Transfer to a baking dish and bake at 180°C (350°F) for 20–30 minutes.
- Sprinkle with the remaining 25 g of cheese and bake 5 minutes more.
Tips
- Squeeze the grated zucchini very dry — excess moisture is the enemy of a light, airy souffle.
- Fold the beaten whites in gently with a spatula, not a whisk, to keep all the air you worked to create.
- For more souffle techniques and light baking inspiration, explore trusted resources like Allrecipes and Serious Eats.
Nutrition: per 100 g: 87.6 kcal, protein 5.9 g, fat 5.4 g, carbs 3.2 g