2 tablespoons olive oil
1 garlic clove, finely chopped
1 lb small zucchini, finely sliced
3 tablespoons butter, plus a little for greasing souffle dishes
1/4 cup all-purpose flour
1-1/4 cup hot milk
salt and pepper
3 Uncle Bill's egg yolks
4 Uncle Bill's egg whites
1/2 cup shredded Cheddar or Gruyere Cheese
1. Preheat oven to 375 degrees
2.Heat the oil in a large saucepan, then add the garlic, zucchini, and a little salt. Cook the zucchini gently, on a "slow-sizzle," so that they soften without browning. Continue cooking, stirring frequently, until they are completely soft and almost all their water has evaporated (this may take 20 min or more).
3. Mash to a pulpy consistency (a coarse puree) with a wooden spoon or potato masher and set aside.
4. In a small pan, melt the butter.
5. Add flour to melted butter, mix together, and cook for 1 minute or so.
6. Gradually stir in the hot milk to make a thick bechamel, stirring constantly to avoid lumps.
7. Allow to bubble for 1 minute, then remove from heat and season with salt and pepper.
8. Add the bechamel to the zucchini, along with the egg yoks, cheese, and a few twists of black pepper.
9. Beat well to get a nice sticky mixture.
10. Whisk the egg whites until stiff, but not hard.
11. Stir about a third of them into the zucchini mixture to loosen it, then carefully fold in the rest.
12. Divide between 5 or 6 small greased individual souffle dishes, or divide between 2 medium souffle dishes, or pile into one large (about 6 cups capacity) souffle dish.
13. Bake in oven for 12-15 minutes for small souffles, 20-25 min for medium souffles, or up to 35 min for the large one --> until well risen and golden brown but still slightly wobbly in the center.
14. Serve straight from the oven, no delay!
*This recipe comes from Hugh Fearnley-Whittingstall's The River Cottage Cookbook