Zucchini soufflé. How to make a zucchini soufflé recipe with photos step by step Zucchini soufflé dietary recipe

Step 1: prepare vegetables, cheese and eggs.

First, rinse the zucchini and peeled garlic cloves under cold running water. Then we dry the vegetables with paper kitchen towels, grate them on a fine grater into a deep bowl, add a little salt and leave them in this form for 3 – 4 minutes, so that the juice comes out.

In the meantime, cut off the paraffin crust from the hard cheese and also grate it on a clean fine or medium grater, but into a separate deep plate. After 3 – 4 minutes drain the zucchini juice from the bowl and add chopped cheese to it. Place the egg yolks there and mix these products with a silicone kitchen spatula until smooth.

Step 2: beat the egg whites.

Place the whites in a clean deep bowl, place it under the mixer blades and turn on the kitchen appliance at medium speed, gradually increasing its speed to maximum. Beat the whites into a thick, tight, strong foam. This process will take approximately from 15 to 20 minutes.

While the mixer is running, preheat the oven. up to 180 degrees Celsius. We also grease the inside of the side and the bottom of a disposable baking dish with a piece of butter. When the whites are whipped, proceed to the next step.

Step 3: prepare the zucchini dough.

In a bowl with chopped vegetables, cheese and egg yolks, add a couple of tablespoons of sifted wheat flour, baking powder, ground black pepper and, if necessary, a little more salt.

Using a silicone kitchen spatula, mix the products again until smooth and very carefully add the whipped egg white into the resulting mixture, proceed slowly so that it does not settle.

The result should be an airy zucchini dough. Transfer it to a prepared baking pan and place it on the bottom of a deep heat-resistant tray.

Step 4: bake the zucchini soufflé.

Pour a couple of glasses of running cold water into the tray and place the resulting structure in the preheated oven. Baking zucchini soufflé 40 – 45 minutes or until golden brown on the surface of the finished dish.

After the required time has passed, we put oven mitts on our hands, remove the tray from the oven and place it on a cutting board that was previously placed on the countertop. We rearrange the pan on the table, use a metal kitchen spatula to divide the squash soufflé into portions, place them on plates and serve.

Step 5: Serve the zucchini soufflé.

Zucchini soufflé is served hot or warm. If you leave it for a while until it cools completely, the dish will still be tasty, tender and foamy, but the magnificent airiness will subside.

You can serve the soufflé with any vegetable or meat side dish, for example, fried chicken, boiled rice, salad, or whatever you like best. Also, sour cream or homemade cream would be an ideal addition to this dish. Enjoy!
Bon appetit!

The set of spices can be supplemented with any spices that are used when preparing vegetable dishes;

You can use vegetable oil to lubricate the mold;

A tray and water are needed so that during baking the tender soufflé does not burn from below, so if the liquid has evaporated very quickly, it is worth adding it;

Very often, chopped dill, parsley, cilantro or green onions are added to the zucchini dough.

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 squash 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.

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.

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.

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!

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A child who has just turned 6 months old, and is still far from his first birthday, really needs vitamins, building blocks for cells, as well as fiber and pectin. Children's health and excellent mood require a well-functioning digestive system. Vegetables supplement the baby’s diet with precisely such components that help improve food digestion and bring the intestines into complete order. But children like variety - in this they are not much different from us adults. The baby quickly gets bored with the same foods. But what about a mother who needs to take into account that it is impossible to give brightly colored and exotic vegetables to the baby, and at the same time please the capricious person? Prepare your child a zucchini soufflé. The recipe that you will find below will delight you with its simplicity, and the zucchini soufflé will delight your child.

For your zucchini soufflé, choose the freshest zucchini with light-colored skin. It’s good if you buy a product from a local farm, its journey to the child’s plate is shorter, and the benefits are maximum. Please note: zucchini, although it is the closest “zucchini” relative, should not be cooked for a baby. Its skin is bright green, sometimes with yellow streaks; such vegetables contain much more potential allergens.

Before giving your baby zucchini soufflé, check his reaction to the main component. Add it to vegetable dishes that your child is already familiar with and watch the reaction.

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Zucchini soufflé - recipe

Having decided to prepare a zucchini soufflé for children according to our recipe, take a small zucchini, or cut a piece weighing 110 g, a teaspoon of semolina, three tablespoons of fresh high-quality pasteurized milk, a quarter of one chicken yolk or one whole quail egg yolk, half a teaspoon of sugar ( 2 g) and the same amount of butter.

Rinse the zucchini under running water. Peel, remove the skin and free the pulp from dense zucchini seeds, take a board and cut into cubes, or arbitrarily, the main thing is finely. Pour the resulting squash pulp into a saucepan or small saucepan, simmer for the first fifteen minutes without, and for the last five minutes with the addition of milk and semolina.

Grind the zucchini pulp with semolina, milk and salt. Boil the egg hard, add the yolk of the prepared egg and a little sugar to the mixture. Prepare a water bath. Boil the resulting treat blank in a greased with vegetable oil or silicone mold in a water bath for ten to fifteen minutes. Remove the finished soufflé from the mold and serve. It can be decorated with a couple of pine nuts or dill. Zucchini soufflé goes well with pureed meat dishes.

Zucchini souffle can be a decoration for a children's breakfast or lunch. And adults will really like the dish. We also recommend reading another one. Bon appetit to you and your baby!

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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!!!