Zucchini Soufflé
Zucchini Soufflé is an moderately easy dinner. Made with 1 1/2 to 2 lb. zucchini, thinly sliced, 2 eggs, separated, 1 c. sour cream, 2 tbsp. flour and 1 1/4 c. grated cheddar cheese, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Cook zucchini until tender and drain.
Sprinkle with salt, pepper and garlic salt.
Combine egg yolks, sour cream and flour. Beat egg whites until stiff and fold into sour cream mixture. Place 1/2 of zucchini in a baking dish.
Top with 1/2 sour cream mixture and 1/2 of the grated cheese.
Layer remaining zucchini, sour cream mixture and cheese.
Melt butter and stir in bread crumbs.
Sprinkle over top of cheese.
Bake at 350° for 25 minutes.
Makes 4 to 6 servings.
🍷 Perfect Pairings
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