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Zucchini soufflé
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
90 min(s)
6 servings
Karoline Carvalho
@gostinhodachef- Ingredients
- Recipe
- Zucchini400 g
- Onion1/2 unit(s)
- Garlic Clove3 unit(s)
- Beet Leaf35 g
- Mozzarella60 g
- Butter2 tablespoon
- Eggs3 unit(s)
- Water1/2 cup
- Wheat Flour11/2 tablespoon
- Milk1 cup
- Salt and Nutmeg to taste
- Put the pan on medium heat and put the butter to melt and put the diced onion and crushed garlic to brown.
- Then put the zucchini and cook a little until it's al dente. And put the beet leaf and mix well.
- In a bowl put the wheat flour, yolk and milk, mix well. Put this mixture in the pan and let it cook. Put mozzarella, salt, nutmeg and mix.
- When the cream is thick. Remove from heat and let cool. Lastly put the clear in snow and mix delicately. Place in a greased refractory and bake for 35 minutes or until golden.
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