Zucchini Soufflés

• Vegetarian
• Gluten free

• Produce

  • 1 10 sprigs thyme, Leaves from
  • 2 cloves Garlic
  • 1 White onion
  • 4 Zucchini

• Refrigerated

  • 8 Eggs

• Oils & Vinegars

  • 1/3 cup Olive or coconut oil

• Dairy

  • 1 1/2 tbsp Butter
  • 300 g Parmesan cheese, grated

Found on food52.com

Ingredients

• 1 1/2 tablespoons butter
• 4 zucchini
• 2 cloves garlic
• 1 white onion
• 1/3 cup olive or coconut oil
• 8 eggs
• 300 grams Parmesan cheese, grated
• Leaves from 10 sprigs thyme

Directions

• Preheat oven to 325° F (160° C) and grease 6 ramekins with the butter.
• Grate the zucchini and mince the garlic and onion.
• 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.
• Drain the zucchini mixture in a fine mesh sieve and, using a wooden spoon, press out as much water as possible.
• Separate the eggs. In a stand mixer fitted with a whisk or by hand, whip the egg whites until stiff peaks form. Set aside.
• Whisk the egg yolks until creamy. Stir in the Parmesan and thyme.
• Add the drained zucchini mixture to the egg yolks and stir until combined.
• Carefully fold in the egg whites until just combined.
• Divide mixture over 6 ramekins and bake for 30 minutes, until firm, puffy, and golden brown.