Zucchini Soufflé

It has been ages since I made a souffle most probably around the same time I used to have a fondue pot (many moons ago)! Having said that, I cannot resist a challenge and 'Is My Blog Burning' has a new blog event. The theme for the newest Hay Hay It’s Donna Day is - souffles. They can be sweet or savory. The one requirement is that they look like a souffle! Post your results - whether they’re tragic or triumphant - by January 27th for a chance to win a Donna Hay inspired prize and the honor of hosting HHDD #10!

I must say it was exciting at first but as I got involved making this dish, my enthusiasm slowly faded. What if this turned out to be a big flop? Then I thought, it's a learning experience and once I'm done I will have gained more knowledge than if I had never participated, I think! Well, that's what I tell my kids so I best put to practice what I preach!

Serves 4
1 cup of milk
1 thick onion slice
1 bay leaf
6 whole black peppercorns
4 tablespoons butter
2 tablespoons flour
salt and pepper to taste
4 egg yokes
1 small onion, chopped fine
1 pound zucchini, coarsely grated
6 egg whites
1/2 cup of grated Parmesan cheese

Preheat oven to 200c (400f). Generously butter a 1 1/2 quart souffle dish.

White Sauce:
In a saucepan add the milk, onion, bay leaf and peppercorns. Bring to almost a boil and remove from heat. Allow to stand 10 minutes to infuse the flavors . Melt 2 tablespoons of butter in a saucepan and whisk in the flour. Cook for 2 minutes, however, do not allow it to brown. Remove from heat. Strain the milk into the butter/flour mixture and beat until combined. Return to heat. Continue stirring until the mixture comes to a boil and thickens. Season with salt and pepper. Place the white sauce over low heat and beat in the egg yokes one at a time. Stir until the sauce has thickened and remove from heat. Let cool to warm.

Melt remaining 2 tablespoons of butter in a saucepan and add the onion. Cook until soft but not colored (about 5-7 minutes). Squeeze out excess moisture from the zucchini and add to the onion mixture. Cook for 2 minutes then stir in the parsley. Stir this mixture into the white sauce followed by the Parmesan cheese.

Beat the egg whites until stiff. Add 1/4 of the egg whites to the warm zucchini mixture and stir to combine. Add this mixture back to the remaining egg whites and fold together as lightly as possible. Pour into the prepared souffle dish.

The Culinary Chase's Note: Make sure your eggs are at room temperature, the oven is hot and place the souffle dish on the bottom rack of the oven. Refrigerate or freeze the buttered dish to help the souffle raise straight up. A parchment collar wrapped around the souffle dish will give you a higher souffle & keep its shape. Cooking the souffle was easy but removing it from the dish was a bit messy. Maybe I'll use ramekins next time! Cheers!