| 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.
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.]
