Zucchini soufflé

Ingredients for 4 servings:

• 2 large zucchini
• 3 eggs
• 2 tbsp flour
• 250 ml milk
• 3 tbsp butter
• 6 tbsp cheese, grated
• salt and pepper
• Butter, for the mold
• Breadcrumbs, for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the zucchini, slice it, and boil it in salted water. Drain well and let it cool. Then mash it with a fork. Make a béchamel sauce with butter, flour, and milk. Add 4 tablespoons of cheese to the warm béchamel sauce, remove from the heat, and mix in the egg yolks, one at a time. Mix with the puréed zucchini, season with salt, and pepper. Beat the egg whites until stiff and fold in. Transfer to a greased and breadcrumb-coated ovenproof dish, sprinkle with the remaining cheese, and bake in a preheated oven at 170°C for 30 minutes. Do not open the oven during baking, and do not refrigerate the soufflé afterward; serve immediately.