Zucchini soufflé with ricotta cheese
4 servings
90 minutes
Zucchini soufflé with ricotta cheese is an exquisite dish of Italian cuisine that combines the tenderness and lightness of classic soufflé with the freshness of zucchini and the mild flavor of ricotta. This dish originated in Italy as a way to combine simple seasonal ingredients into a light, elegant dessert or appetizer. The soufflé has a velvety texture harmoniously complemented by hints of fresh mint. It is perfect for summer dinners when you crave something light yet nourishing. The golden crust formed during baking gives it an appetizing appearance, while the aroma of fresh herbs makes it even more appealing. It is best served hot while it remains airy and delicate.
1
Wash the zucchini and cut it into large pieces with the skin on. Drop into boiling salted water and cook for 10 minutes, then blend and cool.
- Baby courgettes: 400 g
- Sea salt: 1 teaspoon
2
Chop the mint finely.
- Fresh mint: 3 stems
3
Separate the egg whites from the yolks.
- Chicken egg: 6 pieces
4
Mix 4 yolks with ricotta and semolina. Add salt, pepper, mint, and zucchini puree. Stir and let sit for 30 minutes.
- Ricotta cheese: 250 g
- Semolina: 50 g
- Sea salt: 1 teaspoon
- Freshly ground black pepper: pinch
- Fresh mint: 3 stems
- Baby courgettes: 400 g
5
Whip 6 egg whites to a stiff peak and gently fold them into the prepared mixture.
- Chicken egg: 6 pieces
6
Grease the soufflé mold with butter and fill it with the mixture up to 3/4. Place it in a preheated oven at 180°C for 40 minutes. Do not open the oven while the soufflé is baking. If the molds are small, reduce the baking time to 25 minutes.
- Butter: 1 tablespoon
7
Serve immediately.
