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 Souffles will fall within a few minutes of removing from oven, so serve them immediately. |
 Served here with orange slices and nut bread. Whoops, I overbaked this souffle a few minutes. Don't you just hate when you do that? |
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A cookbook recipe for pumpkin soufflé was the inspiration for developing this variation incorporating two favorites: zucchini and sausage. Consider this for holiday brunches when you’d like to go beyond scrambled eggs. In a time bind you could substitute commercial buttered garlic croutons, but most are too large, and the homemade variety are so much better that it’s worth the time and effort. Prepare the zucchini first so it can be draining while you do everything else. Next make the croutons, saute the sausage and make the soufflé last.
Ingredients
- GARLIC CROUTONS:
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 slices sourdough French Bread cut into ½" cubes, about 1 1/3 cups (I used Aritisan bread)
- SOUFFLÃ:
- 1 cup zucchini shredded fine, drained
- 4 ounces sausage (I used reduced-fat)
- 2 tablespoons onion minced
- 1 clove garlic minced
- 1/3 cup sour cream (or heavy cream)
- 1 teaspoon Italian herbs
- 1 cup ( 4ounces) shredded sharp white Cheddar cheese
- 4 eggs separated
- 1 egg white
- 1/4 teaspoon cream of tartar
Directions
- Set oven to 375 degrees F. Butter and flour 4 individual ramekins, or one 4-cup soufflé dish.
- In small baking pan combine the garlic and oil well; add bread cubes and toss to coat. Bake 5 minutes or until lightly toasted and golden brown.
- Heat a small skillet over medium heat. (If using reduced-fat sausage add a small drizzle of olive oil to pan.) Crumble sausage into pan and saute with garlic and onion about 4-5 minutes or until sausage is barely done and onions are translucent. Remove from heat; cool.
- Whisk egg yolks in large bowl until lightened in color. Stir in drained zucchini, sour cream, Italian herbs, 3/4 cup of the cheese, and cooled sausage.
- In large mixing bowl beat the 5 egg whites until foamy; add cream of tartar and beat until stiff glossy peaks form. Fold one/fourth of the egg whites into the egg yolk mixture; then fold this mixture back into remaining egg whites along with half of the garlic croutons.
- Spoon into prepared baking dish(es). Sprinkle the remaining croutons and 1/4 cup cheese on top.
- Bake until set and golden brown (ramekins may take 15-18 minutes or more; a single soufflé dish may take 25 minutes, more or less.) Do no overbake or it will toughen and dry soufflé. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 434 | |
| Calories from Fat 259 | 60% |
| Total Fat 29.18g | 36% |
| Saturated Fat 12.68g | 51% |
| Trans Fat 0.06g | |
| Cholesterol 246mg | 82% |
| Sodium 655mg | 27% |
| Potassium 349mg | 10% |
| Total Carbs 21.65g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.04g | 2% |
| Protein 21.61g | 35% |
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