Cheese Zucchini Soufflé with Jalapeno Peppers
I have never made a soufflé before, until today. I went out for the fresh cheese, zucchini, jalapeño pepper and eggs this afternoon. This is done in 2 stages, with time to clean the house, take a nap, read your latest book, etc. It’s very easy to make and I recommend you give it a go. I found a cheese and veggie recipe at ALL RECIPES but changed it to fit our likes and what we could actually use as substitutes, because some things don’t exist. It’s fun to change recipes and think out of the box (literally).
3 – 4 cups of zucchini shredded or grated
(I had to use my muscle, as the Cuisinart is back in St Louis. But that’s okay, my arms are flabby and needed the exercise. Whew!)
Salt – (one recipe said 1 1/4 teas) but that sounded like a lot, so I reduced it to about a teaspoon – we don’t use a lot of salt
Pepper – 1/8, but I use more
Butter – 1 Tablespoon – should be very soft
fresh garlic minced – (used half a huge clove )
Jalapeno pepper ( approximately 1 Tablespoon)
1 Cup of shredded Emmental Cheese – they use a lot of this cheese here in France
One recipe called for Monterey Jack, but Emmental worked just fine
1/4 cup all-purpose biscuit baking mix (non-existent here in France) so I used a boxed Crepe mixture, which had similar ingredients. I thought the crêpe mixture might not make it rise like it should and I couldn’t find baking powder, so actually, I was worried for nothing. It was fine.
Stage 1: Toss the shredded zucchini with the salt and place into a colander set in the sink. Allow it to drain for 1 hour – then squeeze the liquid out of the zucchini.
Stage 2: Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole w/ the soft butter
Whisk the eggs in a mixing bowl with pepper, garlic, jalapeño. Stir in zucchini, cheese and baking mix until combined well. Pour into casserole.
Bake in oven, uncovered until set and golden brown on top. 45 minutes – 1 hour. The souffle is done when knife inserted in center comes out clean.
Served it with grated carrot salad and white wine