Ingredients
15g butter, melted
11/2 Tbsp dried breadcrumbs
350g zucchini, chopped
125ml milk
30g butter
30g plain flour
75g finely grated gruyere or parmesan
3 spring onions, finely chopped
4 eggs, separated
Preparation
Preheat the oven to 180C. Brush a 1.5lt souffle dish or individualdishes with the melted butter and then tip the breadcrumbs into the dish. Rotate the dish tocoat the side completely with breadcrumbs. Tip out the excess breadcrumbs. Cook the zucchini in boiling water for 8 mins until tender. Drain and put in a food processor with the milk and mix until smooth. Melt the butter in a heavy-based saucepan and stir in the flour to make a roux. Cook, stirring, for 2mins over low heat. Remove from heat and add the zucchini puree stirring until smooth. Return to heat, bringto boil and simmer, stirring, for 3mins then remove from heat. Pour into a bowl, add the cheese and spring onion and season well. Mix until smooth then beat in the egg yolks until smooth again. Whisk the egg whites until they hod firm peaks but are still glossy. With a large metal spoon, mix a quarter of the beaten egg white into the souffle mixture and quickly but lightly fold it in. Lightly fold in the remaining egg white. Pour into souffle dish and run thumb around the inside rim, about 2cm deep. Bake for about 40 mins.
