Dishes from courgettes should not be limited to pancakes and stew, and a delicate soufflé from this material is a direct proof. In addition to the zucchini itself, chicken is included in the list of ingredients, which means that in one portion of the finished dish we will not only have useful carbohydrates, but also an abundance of animal protein.
Recipe soufflé from courgette with chicken
This dish will only benefit from the original additions, such as feta cheese and mustard , which will become part of the souffle from the following recipe.
Ingredients:
- zucchini - 340 g;
- butter - 15 g;
- flour - 45 g;
- chicken fillet - 220 g;
- milk - 65 ml;
- dry mustard - 1 teaspoon;
- feta cheese - 45 g;
- grated Parmesan - 15 g;
- eggs - 4 pcs.
Preparation
Rub zucchini, lightly salt it and leave for 10 minutes to give excess moisture. Next, grate the vegetable and squeeze it aside. Boil the chicken with a blender to a pasty consistency.
Take sauce, for which you first need to fry the flour in butter, and then dilute with milk, add mustard and slightly cool. In chilled sauce pour the beaten egg whites, add zucchini and chicken, as well as both types of cheese. The remaining proteins turn into a firm white foam and carefully, in batches, enter it to the bulk. Spread the mixture over the oily molds and put the soufflé from courgettes with chicken to prepare in a preheated 190 degree oven for 20-25 minutes.
Soufflé from zucchini with chicken can be made in a multivark. To do this, the dish is spread over the blurred forms, placed in a bowl and cooked on the "Bake" for half an hour.
Souffle from courgettes with chicken in the oven
Ingredients:
- zucchini - 320 g;
- butter - 10 g;
- a branch of thyme;
- eggs - 4 pieces;
- Parmesan - 25 g;
- cheddar - 55 g;
- flour - 25 g;
- chicken fillet - 280 g.
Preparation
Grate zucchini season with salt and squeeze out excess liquid after 20 minutes. Melt the butter and pour it into the zucchini, then pour in the cheeses and flour, add egg yolks and mix everything thoroughly. At the output will be a mixture, similar to that used for cooking zucchini pancakes. Cook the chicken and whisk it with a blender to a pasty consistency. Add the thyme to the mass and transfer it to a squash basis. The remaining egg whites are beaten in foam and added to the courgettes with chicken. Distribute the souffle with chicken according to the forms and leave to bake for half an hour at 180 degrees.