A great option for a healthy zucchini soufflé with ricotta. You can start your day with such a soufflé by preparing it for breakfast, or serve it as a light airy dinner if you don't like to overeat at night.
It is necessary
- - 400 g of young zucchini or zucchini;
- - 250 g ricotta (cottage cheese can be used);
- - 50 g semolina;
- - 6 eggs;
- - 1 tbsp. a spoonful of butter;
- - 1 teaspoon of sea salt;
- - a couple of sprigs of mint, a pinch of black pepper.
Instructions
Step 1
Set the oven to warm up to 180 degrees in advance. Rinse the zucchini, cut into large enough pieces along with the peel. Dip in boiling water, lightly salt, cook for 10 minutes, then whisk in a blender, cool completely.
Step 2
Finely chop fresh mint. Separate the whites from the yolks. Mix 4 egg yolks with ricotta and semolina, pepper, salt, add chopped mint and zucchini or zucchini puree, stir, leave for half an hour. It is better to take semolina from durum wheat. Beat 6 proteins in a strong foam, gently add to the prepared mass.
Step 3
Coat the soufflé mold with butter, fill the resulting mass by 3/4. Place in an oven already preheated to medium temperature for 40 minutes. All these 40 minutes, you should not open the oven, otherwise the zucchini soufflé with ricotta will not rise, it will not become airy. If you are making soufflé in small portion tins, reduce the baking time to 25 minutes.
Step 4
Serve the ready-made zucchini soufflé with ricotta immediately hot - it tastes much better this way. If you have it cooked in one large form, then simply arrange the soufflé portions on plates.
