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1
Butter ramekins well and set aside.
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2
Heat oven to 400 degrees.
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3
Make a thick bechamel sauce: Melt 4 tablespoons butter in a heavy bottomed saucepan.
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4
Stir in flour and cook together over medium heat for a few minutes, without browning.
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5
Slowly add milk or half-and-half, stirring constantly with a wire whisk.
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6
Add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk or half-and-half if the sauce gets too thick.
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7
Remove and discard thyme sprig and bay leaf.
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8
Season sauce well with salt and pepper, then add cayenne and nutmeg.
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9
Remove from stove and let cool slightly.
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10
Meanwhile, sprinkle grated zucchini with 1 teaspoon kosher salt and mix well.
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11
Put zucchini in a colander and let drain for 15 minutes.
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12
Working with one handful at a time, squeeze all excess liquid from zucchini.
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13
Discard liquid or use for another purpose (such as soup).
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14
Pour egg yolks into bechamel sauce and beat until smooth.
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15
Add zucchini, chopped chile and grated cheese and mix well with a wooden spoon or spatula.
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16
Add a bit more salt and pepper, then add chives, basil and squash blossoms.
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17
Mix to distribute.
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18
In a separate bowl, beat egg whites until stiff.
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19
Stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites.
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20
Quickly spoon souffle batter into ramekins.
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21
Place ramekins on a baking sheet and bake at 400 degrees for 10 minutes.
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22
Lower heat to 350 and rotate baking tray.
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23
Bake an additional 10 to 15 minutes, until tops are nicely browned and a small knife inserted emerges dry.
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24
Serve immediately.
