My family is not very fond of pumpkins, but I do not give up and insist on offering it at the table, most often in forms that do not realize 😀 No, as long as I am buttons ”allow me to do this, especially since I do it for a noble purpose :)) when they enter the kitchen they just fool me :)))
After I made them about 2 times mashed potatoes and zucchini flavored with garlic and cheese I said to change the menu and make this pumpkin soufflé. I baked in small individual shapes, but it can be baked in a larger shape, the result will be the same: delicious! 😉
- For 3 small shapes:
- 150 g of zucchini
- 50 g cheese
- 1 or
- 2 tablespoons breadcrumbs
- a few cloves of garlic
- salt and pepper
- green thyme
- green basil
- oil and a little breadcrumbs to grease the forms
- a little Parmesan cheese to sprinkle over the soufflé
Preparation Pumpkin soufflé:
Peel a squash, grate it and squeeze the juice. Sprinkle with a little salt and set aside for about 10 minutes, during which time they will leave their juice. Squeeze the juice well by squeezing the squash between the palms.
Put in a bowl, then add the grated cheese, egg yolk, the 2 tablespoons of breadcrumbs, pepper, crushed garlic and chopped herbs. Mix the composition well until it becomes homogeneous.
Mix the egg whites with a pinch of salt until you get a strong foam. Incorporate in the pumpkin composition, mixing lightly with a spatula, with movements from bottom to top.
Grease the forms well with oil and cover them with breadcrumbs. Fill them with the pumpkin composition, sprinkle with a little Parmesan
Bake on medium heat until golden brown.
Good appetite! 😉