ZUCCHINI AND SQUASH BLOSSOM SOUFFLéS

Zucchini and Squash Blossom Soufflés image

These summery savory soufflés are an elegant step up from zucchini pancakes and make a great first course. Be sure to have your guests seated at the table before serving. The soufflés will rise nicely, but they do fall rather quickly. If you have a zucchini patch, you're all set for this recipe; otherwise get just-picked squash at the farmers market. It should have shiny smooth skin. Choose zucchini that is small but not tiny (so-called baby squash can be bitter).

Provided by David Tanis

Categories dinner

Time 1h

Yield 6 to 8 small soufflés

Number Of Ingredients 15

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Ingredients

4 tablespoons unsalted butter, plus more for greasing ramekins
1/4 cup flour
1 1/2 cups whole milk or half-and-half, more as needed
1 thyme sprig
1 bay leaf
Salt and pepper
Pinch of cayenne
A little freshly grated nutmeg
2 pounds small fresh zucchini, coarsely grated, about 4 cups
4 large eggs, separated
1 small green serrano chile, finely chopped (optional)
4 ounces Emmentaler or Gruyère cheese, grated, or a mixture with 1/4-part Parmesan
1 tablespoon finely cut chives
2 tablespoons rough-chopped basil
6 to 8 squash blossoms, tough part removed, torn into 1/2-inch strips

Steps:

Butter ramekins well and set aside. Heat oven to 400 degrees.
Make a thick béchamel sauce: Melt 4 tablespoons butter in a heavy bottomed saucepan. Stir in flour and cook together over medium heat for a few minutes, without browning. Slowly add milk or half-and-half, stirring constantly with a wire whisk. Add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk or half-and-half if the sauce gets too thick. Remove and discard thyme sprig and bay leaf. Season sauce well with salt and pepper, then add cayenne and nutmeg. Remove from stove and let cool slightly.
Meanwhile, sprinkle grated zucchini with 1 teaspoon kosher salt and mix well. Put zucchini in a colander and let drain for 15 minutes. Working with one handful at a time, squeeze all excess liquid from zucchini. Discard liquid or use for another purpose (such as soup).
Pour egg yolks into béchamel sauce and beat until smooth. Add zucchini, chopped chile and grated cheese and mix well with a wooden spoon or spatula. Add a bit more salt and pepper, then add chives, basil and squash blossoms. Mix to distribute.
In a separate bowl, beat egg whites until stiff. Stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites. Quickly spoon soufflé batter into ramekins. Place ramekins on a baking sheet and bake at 400 degrees for 10 minutes. Lower heat to 350 and rotate baking tray. Bake an additional 10 to 15 minutes, until tops are nicely browned and a small knife inserted emerges dry. Serve immediately.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 497 milligrams, Sugar 5 grams, TransFat 0 grams