Zucchini Soufflés – a delicious recipe with butter, zucchini, garlic, white onion, olive, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0 F (160u00b0 C) and grease 6 ramekins with the butter.
2
Grate the zucchini and mince the garlic and onion.
3
In a skillet, heat the olive oil over high heat. Add the onions, garlic, and zucchini and cook for about 12 minutes, until completely softened.
4
Drain the zucchini mixture in a fine mesh sieve and, using a wooden spoon, press out as much water as possible.
5
Separate the eggs. In a stand mixer fitted with a whisk or by hand, whip the egg whites until stiff peaks form. Set aside.
6
Whisk the egg yolks until creamy. Stir in the Parmesan and thyme.
7
Add the drained zucchini mixture to the egg yolks and stir until combined.
8
Carefully fold in the egg whites until just combined.
9
Divide mixture over 6 ramekins and bake for 30 minutes, until firm, puffy, and golden brown.
849
kcal
Calories
66
g
Fat
11
g
Carbs
56
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 tablespoons butter, 4 zucchini, 2 cloves garlic, 1 white onion, and more.
Yes, Zucchini Soufflés falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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