Zucchini Souffle

recipe from the book!

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.]