ZUCCHINI PUDDING SOUFFLES WITH TOMATO SAUCE
Steps:
- In a bowl toss zucchini with 1 3/4 tsp. salt. Let sit 30 minutes. Butter 6 four ounce ramekins, then dust with 2tbs. Parmesan. Drain zucchini, rinse and squeeze out excess water. preheat oven to 350 degrees. In a saute pan over medium heat, melt 2 tbs. butter. Add zucchini and saute, tossing often and spreading out with a wooden spoon, until dried and lightly colored, 7-8 minutes. set aside. Make sauce: In a heavy pot over medium heat, cook tomatoes 20 minutes, then puree in a blender. Clean pot. Melt butter in pot over medium heat. Add puree, onions, salt and sugar and simmer 20 minutes. Add marjoram and cook 10 minutes more. remove onions. Set sauce aside. In a saucepan over low heat, melt 4 tbs. butter. Add flour by the tbs., whisking to prevent lumps. Add milk and whisk until sauce comes to a boil. Remove from heat and stir in Gruyere and 1 tbs. Parmesan. Allow to cool 2 minutes, then whisk in egg yolks, one at a time. Stir in zucchini, remaining salt and pepper to taste. Use an electric mixer to beat egg whites until stiff, then fold into zucchini-egg mixture. Spoon mixture into ramekins until just over 3/4 full. Sprinkle remaining Parmesan over top and place ramekins in a baking dish. Fill dish with hot water to reach halfway up ramekins. Place on middle rack of oven and bake until puddings are set and lightly browned, 25 minutes. Remove ramekins from water bath. Let cool 10 minutes. Run a knife around ramekins and invert soufflés. Plate soufflés (or serve in ramekins) and pass sauce in a bowl.
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