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A slice of the souffle sprinkled with chopped parley, alongside a cherry tomato cut in half, on a grey plate. It sits on a red and white hearts tea towel, with a wooden spoon on it.

Romanian Courgette Souffle Recipe

The Romanian Courgette Souffle is a classic recipe that makes a great summer lunch or very light dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Romanian
Servings 4 people

Ingredients
  

  • 1 large courgette 700 grams
  • 250 gr Cascaval cheese or Gouda and Emmentaler cheese mix
  • 500 ml milk
  • 100 gr butter
  • 50 gr flour
  • 4 eggs
  • 2 garlic cloves
  • 1-2 tbsp pepper
  • breadcrumbs
  • dill to taste
  • salt
  • nutmeg optional, to taste

Instructions
 

  • Grate or cut the courgette, put in a colander above a bowl, and sprinkle generously with salt.
  • Prepare a Pyrex glass tray by greasing it with butter and dust it with breadcrumbs.
  • Preheat the oven at 180 degrees Celsius.
  • Separate the eggs into whites and yolks.
  • Start by making the Mornay sauce. Heat 50 grams of butter in a small pan.
  • When the butter is melted, add the flour.
  • Fry for a little bit, and start mixing. You will end up with a dough-like mixture.
  • Start adding milk, little by little, hydrating the flour and butter.
  • The more milk you add, the more loose the dough will become.
  • When the milk is finished, you should have a very creamy sauce.
  • Take the pan off the heat and let it cool down for 10 minutes.
  • Add the egg yolks and ¾ of the cheese to the mix, and incorporate well.
  • Drain the courgettes and squeeze them in your hands, to remove the water excess. Then add them to the mix.
  • Add the ground pepper, minced garlic, and the dill, and mix well. You should have a thick but creamy batter.
  • In a mixer, whisk the egg whites with a little bit of salt until stiff. Then fold it gently into the batter.
  • Pour the batter into the prepared Pyrex tray, top with the rest of the cheese and butter cut in flakes, and bake for 35-45 minutes. You will notice the souffle will rise considerably in the oven.
  • Enjoy hot or cold.