Zucchini Souffle
Cook Time 45 minutes
Servings 6
Ingredients
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
Method
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.