Twice-Baked Zucchini Soufflé with Tomato-Coconut Sauce
Appetizers • World
Description
This appetizer can be served hot, straight from the oven, or completely chilled (I actually prefer the second option!).
Ingredients
- Courgette 2 pieces
- Butter 0 oz
- Wheat Flour 0 oz
- Milk 5 fl oz
- Passata Tomato Sauce 5 oz
- Coconut Milk 5 fl oz
- Salt to taste
- Grated Pecorino Pepato Cheese 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Grate the zucchini on a coarse grater, sprinkle with salt, and let it sit for half an hour. Drain the released liquid.
Step 2
Heat 20 grams of butter in a pan and sauté the zucchini until soft. Let it cool slightly.
Step 3
Heat the remaining butter in a saucepan, add the flour, and stir quickly. Gradually pour in the milk while whisking. Cook over low heat, stirring, until thickened. Remove from heat, add the egg yolks and zucchini, and season with salt and pepper to taste.
Step 4
Preheat the oven to 355°F (350 degrees Fahrenheit). Whip the egg whites with a pinch of salt until stiff peaks form. Fold a third of the egg whites into the zucchini mixture to lighten it, then gently fold in the remaining egg whites with a silicone spatula. Transfer the mixture to a ring mold and place it in the oven for 25–30 minutes. Let the soufflé cool slightly, while increasing the oven temperature to 390°F (400 degrees Fahrenheit).
Step 5
Mix the tomato sauce with the coconut milk, and season with salt and pepper to taste. Spread a thin layer of sauce on the bottom of a deep baking dish. Invert the cooled soufflé into the prepared baking dish and remove from the mold. Pour the remaining tomato-coconut sauce over it, sprinkle with grated Parmesan, and return to the oven for 10 minutes.
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