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In the Tasting Room one of our most popular meals is the Vegie Patch Plate as it provides guests with the opportunity to sample a wide range of  of local produce. This week we have a double baked zucchini soufflé and while there are plenty of zucchini on the farm stall you may want to have a go at making it during the week.

INGREDIENTS

1 tablespoon butter
¼ cup olive oil
1 large onion, chopped
1 teaspoon minced garlic
2 to 3 medium zucchinis, grated
Salt
freshly ground black pepper
6 eggs, separated
8 ounces Gruyère cheese, grated
¼ cup parsley, chopped

PREPARATION

1. Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it’s hot, add onion and garlic. Cook until soft, 5 to 8 minutes. Add zucchini, season with salt and pepper. Stir occasionally and cook until very tender. Drain the vegetables if there is excess liquid, and let cool.
2. Beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In another bowl, beat the egg whites until they are light and fluffy; 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.
3. Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.