I LOVE zucchini... here's some ideas if you have an excess of this veggie. I felt creative and began to improvise on a few things. My husband felt the following changes, additions, and presentation made this recipe truly gourmet! I don't recall the exact measurements because I was seasoning the souffle mix to taste. First, make some chicken broth and have more zuccini ready. With a peeler, you can make pasta-like ribbons till you get to the seedy center. These "noodles" will go with the broth in the end. Grate the remainder of the zucchini and add it as directed. First, for a true souffle, separate the egg whites and beat adding a couple pinches of cream of tartar towards the end. Note---for more poof, add 2 more egg whites. Mix the yolks with the flour, baking powder and oil mixture. Mine seemed a bit too stiff so I added chicken broth till I got the desired consistency. Then mix the meringue and flour mixture together and adding the zuccini. I placed this in a heavily buttered, round casserole dish. As the souffle was baking, I sauteed the "ribbons" in butter and garlic. Before removing the souffle from the oven, serve the soup with the pretty zuccini ribbons. You can also add some parmesean cheese. This will be your first 'WOW' since your guests will ask, "are these noodles????" Then you take the souffle out of the oven and serve them in each soup dish. Double WOW! The fluffyness just soaks up the soup and you are in a savory heaven.
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I LOVE zucchini... here's some ideas if you have an excess of this veggie. I felt creative...