Zucchini Soufflé
Zucchini, milk, and cheese make a soft soufflé with complete protein. The boiled vegetables combine with a hot milk sauce, while whipped whites keep the center light. Serve the soufflé immediately after baking.
Peel the zucchini (800 g) and boil it in salted water for 15 minutes.
Drain the zucchini, dice it, and place it in a dish greased with butter (45 g).
Grate the hard cheese (120 g) and divide it into two portions. Bring the milk (500 g) to a boil, add almond flour (25 g) and the remaining butter, and cook the sauce for 10 minutes, stirring.
Separate the yolks from the whites, mix the yolks from the eggs (200 g) with half of the cheese, and fold them into the hot sauce.
Beat the whites with a mixer for 5 minutes until firm, then gently fold them into the sauce.
Pour the sauce over the zucchini, top with the remaining cheese, and bake at 180 °C for 30 minutes until golden.
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