Serves 4 to 6
• 1 lb. fresh zucchini
• 1 small yellow onion
• 5 Tbs. butter
• ¾ tsp. salt, and more to taste
• ¼ to ½ tsp. dried basil, crushed
• fresh-ground black pepper to taste
• 3 Tbs. flour
• 1⅓ cups warm milk
• 6 egg yolks
• 2 Tbs. grated Parmesan cheese
• 7 egg whites
• pinch of cream and tartar
Garnish
• Hollandaise Sauce or a cheese sauce
1. Trim, wash, and grate the zucchini. Peel and chop the onion. Melt 2 tablespoons of the butter in a medium-sized skillet and sauté the onions in it until they are just soft. Add the grated zucchini and toss and stir over fairly high heat until the zucchini is tender and the excess moisture has evaporated. Add the salt, basil, and some fresh-ground black pepper, stir for a few minutes more, and remove from the heat.
2. Melt the remaining 3 tablespoons of butter in a medium-sized, heavy-bottomed saucepan and stir in the flour. Cook the roux over very low heat for a few minutes, and then stir in the warm milk. Beat the sauce lightly with a whisk over medium heat until it is thick and smooth.
3. Remove the sauce from the heat and beat in the egg yolks, one at a time, then stir in the Parmesan cheese and the cooked zucchini. Season to taste with more salt and pepper.
4. Beat the egg whites with a pinch of cream of tartar until they hold stiff peaks. Stir about ¼ of the beaten egg whites into the sauce, then gently fold in the rest. Pile the mixture into a prepared 2-quart soufflé dish and bake in a preheated 350-degree oven for 35 to 40 minutes. The top should be golden brown.
5. Serve the soufflé immediately, with Hollandaise sauce or a cheese sauce.
