Cheesy Zucchini/Spinach Souffle

1. 1

   Grease four 1 1/2 -cup ramekins or one 6-cup souffle dish with butter until well coated.

2. 2

   Preheat the oven to 325F (160C).

3. 3

   Add the oil in a large skillet over medium-high heat until it's hot enough, stir in the onion and garlic and cook until soft, 6 to 9 minutes.

4. 4

   Stir in the zucchini or spinach, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 12 to 14 minutes.

5. 5

   Drain if there is excess liquid, and allow to cool.

6. 6

   In a large bowl, beat the egg yolks and cheese with some salt and pepper.

7. 7

   Stir in the vegetables and parsley.

8. 8

   In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks, stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them too much.

9. 9

   Pour the souffle mixture into the prepared ramekins or dish.

10. 10

    Bake until golden and puffed, about 35 minutes.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.