Zucchini Souffle

Cook time 45 minutes
Servings 6


1 tbsp extra virgin olive oil

1 cup breadcrumbs

2 medium zucchinis, sliced

2 sprigs of thyme, leaves picked

1 clove garlic, bruised

5 eggs

120ml thickened cream

2 tbsp parmesan cheese

Pinch of nutmeg

Salt & pepper

Zucchini Souffle


Preheat the oven to 160°C.

Heat oil in a sauté pan over medium to high heat. Add the zucchini, garlic and thyme and sauté for 8-10 minutes with the lid on to soften, tossing regularly. Cool slightly then transfer to a food processor and blend until a smooth puree forms.

Add the eggs, cream, parmesan cheese, nutmeg, salt and pepper and blend together until smooth.

Grease 6 x 150ml (approx.) ramekins with oil and dust with breadcrumbs. Portion the mixture between each ramekin. Place in a baking tray filled halfway with water and bake for 30 minutes or until just set.

Cool slightly before turning out onto a plate, serve crispy green salad leaves like watercress. For an extra decadent touch, add some crumble blue cheese and walnuts to the salad.