Have you grown lots of courgettes this year and need a few recipe ideas? If so, why not give this one a try. Our very own Charlotte Green has been using this with her own home-grown courgettes and it goes down a treat with the family!
- 1 tablespoon olive oil
- 1 garlic clove
- 250g courgettes sliced
- 25g butter
- 25g plain flour
- 150 ml hot milk
- 2 egg yolks
- 2 egg whites
- 25g cheddar or gruyere cheese
Fry garlic and courgettes in a pan until soft but not browned, allowing almost all of the water to evaporate off Remove from the heat, cool
Mash or blend to a pulp. Set aside
Melt the butter and add flour
Add milk gradually, mixing constantly to make a sauce. Add extra milk if needed.
Add the sauce, egg yolks and cheese to the courgettes. Beat well to get a sticky mixture
In a seperate bowl whisk the egg whites until stiff
Stir in 1/3 of the egg whites into the courgette mixture then fold in the remaining egg whites.
Put into a greased souffle dish and bake for around 20 minutes at 190 C until golden brown.
Tip: If you have a glut of courgettes the courgette garlic pulp can be frozen and used later!