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Zucchini Pudding Soufflés With Tomato Sauce

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Rate this recipe 4.3/5 (6 Votes)

Ingredients

  • For the soufflés:
  • 1 pound zucchini, grated
  • 2 teaspoons salt
  • 6 tablespoons butter, plus more for buttering ramekins
  • 4 tablespoons grated Parmesan
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 2/3 cups grated Gruyère
  • 3 large eggs, yolks and whites separated
  • Freshly ground black pepper
  • For the tomato sauce:
  • 2 cups peeled, seeded, chopped tomatoes
  • 4 tablespoons butter
  • 1 medium yellow onion, halved
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon sugar
  • 1 tablespoon fresh marjoram, finely chopped

Details

Adapted from online.wsj.com

Preparation

Step 1

In a bowl, toss zucchini with 1¾ teaspoons salt. Let sit 30 minutes. Butter six 4-ounce ramekins, then dust with 2 tablespoons Parmesan. Drain zucchini, rinse and squeeze out excess water.

Preheat oven to 350 degrees. In a sauté pan over medium heat, melt 2 tablespoons butter. Add zucchini and sauté, tossing often and spreading out with a wooden spoon, until dried and lightly colored, 7-8 minutes. Set aside.

Make sauce:
In a heavy pot over medium heat, cook tomatoes 20 minutes, then purée in a blender. Clean pot. Melt butter in pot over medium heat. Add purée, onions, salt and sugar and simmer 20 minutes. Add marjoram and cook 10 minutes more. Remove onions. Set sauce aside.

In a saucepan over low heat, melt 4 tablespoons butter. Add flour by the tablespoon, whisking to prevent lumps. Add milk and whisk until sauce comes to a boil. Remove from heat and stir in Gruyère and 1 tablespoon Parmesan. Allow to cool 2 minutes, then whisk in egg yolks, one at a time. Stir in zucchini, remaining salt and pepper to taste. Use an electric mixer to beat egg whites until stiff, then fold into zucchini-egg mixture.

Spoon mixture into ramekins until just over three-quarters full. Sprinkle remaining Parmesan on top and place ramekins in a baking dish. Fill dish with hot water to reach halfway up ramekins. Place on middle rack of oven and bake until puddings are set and lightly browned, 25 minutes. Remove ramekins from water bath. Let cool 10 minutes.

Run a knife around ramekins and invert soufflés. Plate soufflés (or serve in ramekins) and pass sauce in a bowl.

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