Recipes

Zucchini Souffle / Low-Carb Recipes

Zucchini Souffle recipe from the book! Dijon Turkey Pecan by Risa Silvergate  Pigs in Blankets by Jeanne H.

Sample recipe
Zucchini Souffle 6 servings, 7.1gm CHO, 1.7oz PRO	CHO (gm)	PRO (gm)
2 Tbsp butter	--	0.5
1/4 cup full-fat soy flour	7.5	7.3
1/4 cup grated Parmesan cheese	1.5	10.0
1 lb zucchini, sliced	15.2	6.4
1 medium onion, chopped	6.9	0.9
1 garlic clove, minced	1.0	0.2
1/4 cup dry white wine	2.4	0.8
2 Tbsp minced parsley	0.4	0.2
1 Tbsp lemon juice	1.3	0.1
2 Tbsp diced pimiento	2.0	--
1/2 tsp cream of tartar	0.6	--
Nutmeg, pinch, or to taste	--	--
Salt and pepper to taste	--	--
6 eggs, separated	3.6	36.0

Preheat oven to 350 degrees Farenheit. Use a bit of the butter and soy flour to lightly grease and flour an 8-inch souffle dish. Heat remaining butter in a saute pan and saute zucchini slices, onion, and garlic until zucchini becomes translucent. Put sauteed mixture into food processor and pulse to mince. Pour into a large bowl and add the rest of the soy flour and all remaining ingredients except the eggs. In a separate bowl, beat egg yolks until frothy. Blend into the mixture. In a separate bowl, beat egg whites into soft peaks. Carefully fold into the zucchini mixture and pour mixture into prepared souffle dish. Bake for 30-40 minutes, until top is light to golden brown.

If your recipe is published here or in print, you relinquish any rights to monetary compensation. Your only rewards will be the knowledge that you have helped others, and possibly international renown as a great chef!

Bowes & Church's Food Values of Portions Commonly Used by Jean A. T. Pennington. [Published by J. B. Lippincott.] The Complete Book of Food Counts by Corinne T. Netzer. [Published by Dell Readers' Service.]