Recipe from NYT by Mark Bittman

I made this for dinner last night and served it with the chard/potato/roasted cherry tomato and sausage.  We had enough food for 5 and everyone was quite satisfied.  I have decided I really like soufflé, it really isn't that much work and (I don't worry if it sinks a bit, that is inevitable) you feel as if you have prepared a particularly fancy meal, all made from pretty simple ingredients.

1 TB Butter

1/4 cup Olive Oil

1 large Onion, chopped

1 tsp Garlic, minced

2 to 3 medium Zucchini, grated


Freshly ground Black Pepper

6 Eggs, separated

8 oz Gruyere Cheese, grate

1/4 cup Parsley, chopped

Butter four 1 1/2 cup ramekins or one 6 cup soufflé dish.  Heat the oven to 325 F.  Put the oil in a large skillet over medium-high heat; when it's hot, add the onion and garlic and cook until soft, 5 to 8 minutes.  Add the zucchini, season with salt and pepper. Continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes.  Drain the vegetables if there is excess liquid and let cool.  In a large bowl, beat the egg yolks and cheese with some salt and pepper.  Add the vegetables and parsley and stir.  In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks. Stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.  Pour the soufflé mixture into the ramekins or dish.  Bake until golden and puffy, 30 to 35 minutes and serve immediately.