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Sep 01, 2008 at 10:50AM vs May 04, 2012 at 12:38AM
- 8Puodelis unpeeled zucchini (2 to 3 lbs)
- ½ c. course dry bread crumbs
- 1 clove garlic237ml, minced
- 1jei c. gratedyra cheddarkoks cheese
- ½matavimo c. meltedindas butter
- 2kur T. gratedsužymėta dryoz. (uncijomis), tai breadpudakuos crumbs
- ¼lygus c8oz. (išsiaiškinau, kai sulaužiau savo matavimo puoduką ). O šiaip kadangi šitame recepte viskas matuojama puodukais, tai galima tiesiog imti koki vidutinio dydžio arbatos/kavos puoduką ir pagal jį viską susimatuoti. finelyKaip mincediš onion
- 2neturėjimo t. meltedką butter
- 4veikti eggs, lightlyšią beaten
Scrubakimirką zucchinipažiūrėjau, removekad tips, halvepudakuos lengthwisetai andtas slice. Placepats inkai saucepanį withNescafe ½puoduką inchnedapili boilingvandens water, ¾per tsppiršto salt and the garlic.
Cover and cook gently until tender, about 10 min. It is important to stop cooking the zucchini just as they become tender but before they become overly done.
Drain and put zucchini in large mixing bowl. Beat until coarsely pureed with pieces of bright green zucchini skin still evident. Mix in butter, onion and eggs. Fold in coarse bread crumbs and cheese. Add salt and pepper to taste and scoop into a well-buttered 1 ½ quart baking dish. Top with grated bread crumbs and drizzle the melted butter on top.
Bake at 350° about 45 mins, until slightly puffed and brown. Once the soufflé begins to puff up it is important that it not be moved until it is done. If a knife inserted into the soufflé comes out dry it should be done.
SERVE IMMEDIATELY – soufflé does not wait!storį
Zucchini Puff