Zucchini Boats with Cheese Soufflé Filling

Name: Zucchini Boats with Cheese Soufflé Filling
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: German
Ingredients: 4 large zucchini; 4 eggs; 80 g Butter; 1 tbsp freshly chopped parsley; a pinch nutmeg (freshly grated); 150 g freshly grated cheese (e.g., Emmental, Greyerzer); 4 tbsp heavy cream; 2 tbsp crème fraîche; 2 tbsp flour; Salt

Prep: 15min

| Servings: 4 | Cook: 15min

Zucchini boats with cheese soufflé filling is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!

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Ingredients

4 large zucchini
4 eggs
80 g Butter
1 tbsp freshly chopped parsley
a pinch nutmeg (freshly grated)
150 g freshly grated cheese (e.g., Emmental, Greyerzer)
4 tbsp heavy cream
2 tbsp crème fraîche
2 tbsp flour
Salt

Instructions

1.
Preheat the oven to 200°C with upper and lower heat.
2.
Wash, trim, halve lengthwise, remove seeds from zucchini and place on a parchment-lined baking sheet.
3.
Separate egg yolks and whites. Whisk butter with yolks, parsley, and nutmeg until fluffy. Fold in grated cheese, cream, and crème fraîche. Then fold in stiffly beaten egg whites and flour. Season with a pinch of salt. Fill the hollowed zucchini boats and bake for about 15 minutes until golden yellow. Remove and serve immediately.