How to make it

  • Preheat oven to 350 degrees.
  • Salt the zucchini, let sit in colander while you make the sauce. Put in clean kitchen towel and wring it dry.
  • Heat milk to scalding with onion, peppercorns & bay leaf. Reserve.
  • Melt butter and whisk in flour in another sauce pan. Cook over medium heat til thick and smooth.
  • Strain hot milk and add to the roux off the heat, whisk til smooth.
  • Back on the heat, low-medium, cook until very thick.
  • Season with nutmeg, 1/4 teaspoon of pepper and 1/4 teas of salt.
  • Beat egg yolks til lightened.
  • Add one spoonful of cream mixture to egg yolks, mix well to temper the eggs, add eggs back to white sauce.
  • Add in zucchini. Stir to mix.
  • Beat egg whites nearly to stiff peaks.
  • fold in base mixture.
  • Prep souffle dish by buttering the dish and coating with the grated asiago cheese.
  • Fill with light fluffly zucchini base.
  • Bake at 350 degrees for 35-40 minutes.

Reviews & Comments 5

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    " It was excellent "
    pink ate it and said...
    Zook! *wink*
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  • mslisa 10 years ago
    Thanks---need more ideas for the zook!!
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  • krumkake 10 years ago
    There you go with those souffles again - you know how they intimidate me! You're gonna have to host a "Overcoming Your Fear of Souffles" class... this sounds soooo good (I love asiago).
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  • noir 10 years ago
    A must try! :)
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  • shirleyoma 10 years ago
    my mouth is watering! yummm
    Was this review helpful? Yes Flag

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