Vegetable Filled Souffle Recipe
A eggetarian Continental recipe with margarine (reduced calorie), all purpose flour (maida), salt. Ready in 1h 5m, serves 6.
Curated byLucas Dubois🇫🇷
Instructions
30 steps- 1
To start making Vegetable Filled Souffle Roll, heat a heavy bottomed pan over medium heat and add oil
- 2
Add onion, garlic and cook for 2 minutes or until onion is tender
onion - finely chopped(1)clove garlic - minced(1) - 3
Stir in zucchini and basil
basil leaves - prepared earlieryellow zucchini - grated(3/4 cup)basil leaves - sniped(0.1 cup) - 4
Reduce heat and simmer until zucchini is lightly cooked and not too soft
yellow zucchini - grated(3/4 cup) - 5
Turn off the heat and stir in cheese
parmesan cheese - grated(0.1 cup) - 6
To start making soufflé, spray non-stick cooking spray on a jelly roll pan or a baking sheet with rim
- 7
Line bottom of pan with parchment paper
- 8
Heat margarine in a small saucepan over low heat until melted
margarine (reduced calorie)(0.1 cup) - 9
Stir in flour, salt and red pepper
all purpose flour (maida)(0.1 cup)salt(1/4 teaspoon)cayenne pepper - ground(1/4 teaspoon) - 10
Cook stirring constantly until smooth and bubbly
- 11
Remove the pan from the heat
- 12
Stir in milk until well combined into the flour mixture
all purpose flour (maida)(0.1 cup)milk - skim milk(3/4 cup) - 13
Use a whisk to make the process easier
- 14
Cook and stir the mixture until thick and bubbly
- 15
Turn off the heat and cool slightly
- 16
Once cooled, add the egg yolks one at a time and whisk it
egg yolks(2) - 17
In another bowl beat egg whites and white vinegar until stiff but not dry
egg whites(3)white vinegar(1/4 teaspoon) - 18
Gradually stir beaten egg whites to the prepared flour mixture and combine well
all purpose flour (maida)(0.1 cup)egg whites(3)white vinegar(1/4 teaspoon)basil leaves - prepared earlier - 19
Preheat oven to 180 C
- 20
Spread the prepared mixture to the prepared jelly roll pan or a baking sheet evenly
basil leaves - prepared earlier - 21
Bake in the preheated oven until puffed and golden brown or about 35 to 40 minutes
- 22
While the souffle is baking, place a long piece of foil on a large baking sheet and grease the foil
- 23
Once the souffle is done and is fluffy, Immediately loosen the baked souffle from the pan
- 24
Place the foil lined baking sheet over the souffle
- 25
Invert souffle onto the foil lined baking sheet
- 26
Carefully peel off parchment paper on top of souffle
- 27
Spread the basil flavored vegetables evenly on the souffle and roll up from narrow end
basil leaves - prepared earlierbasil leaves - sniped(0.1 cup) - 28
Don't roll the souffle along with the foil
- 29
Once you have a souffle roll, slice them to 1-inch thickness and serve immediately
- 30
Serve these Vegetable Filled Souffle Rolls along with a tomato basil sauce for a tasty meal
basil leaves - prepared earlierbasil leaves - sniped(0.1 cup)
Rate this recipe
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Vegetable Filled Souffle Recipe
A eggetarian Continental recipe with margarine (reduced calorie), all purpose flour (maida), salt. Ready in 1h 5m, serves 6.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
30 steps- 1
To start making Vegetable Filled Souffle Roll, heat a heavy bottomed pan over medium heat and add oil
- 2
Add onion, garlic and cook for 2 minutes or until onion is tender
onion - finely chopped(1)clove garlic - minced(1) - 3
Stir in zucchini and basil
basil leaves - prepared earlieryellow zucchini - grated(3/4 cup)basil leaves - sniped(0.1 cup) - 4
Reduce heat and simmer until zucchini is lightly cooked and not too soft
yellow zucchini - grated(3/4 cup) - 5
Turn off the heat and stir in cheese
parmesan cheese - grated(0.1 cup) - 6
To start making soufflé, spray non-stick cooking spray on a jelly roll pan or a baking sheet with rim
- 7
Line bottom of pan with parchment paper
- 8
Heat margarine in a small saucepan over low heat until melted
margarine (reduced calorie)(0.1 cup) - 9
Stir in flour, salt and red pepper
all purpose flour (maida)(0.1 cup)salt(1/4 teaspoon)cayenne pepper - ground(1/4 teaspoon) - 10
Cook stirring constantly until smooth and bubbly
- 11
Remove the pan from the heat
- 12
Stir in milk until well combined into the flour mixture
all purpose flour (maida)(0.1 cup)milk - skim milk(3/4 cup) - 13
Use a whisk to make the process easier
- 14
Cook and stir the mixture until thick and bubbly
- 15
Turn off the heat and cool slightly
- 16
Once cooled, add the egg yolks one at a time and whisk it
egg yolks(2) - 17
In another bowl beat egg whites and white vinegar until stiff but not dry
egg whites(3)white vinegar(1/4 teaspoon) - 18
Gradually stir beaten egg whites to the prepared flour mixture and combine well
all purpose flour (maida)(0.1 cup)egg whites(3)white vinegar(1/4 teaspoon)basil leaves - prepared earlier - 19
Preheat oven to 180 C
- 20
Spread the prepared mixture to the prepared jelly roll pan or a baking sheet evenly
basil leaves - prepared earlier - 21
Bake in the preheated oven until puffed and golden brown or about 35 to 40 minutes
- 22
While the souffle is baking, place a long piece of foil on a large baking sheet and grease the foil
- 23
Once the souffle is done and is fluffy, Immediately loosen the baked souffle from the pan
- 24
Place the foil lined baking sheet over the souffle
- 25
Invert souffle onto the foil lined baking sheet
- 26
Carefully peel off parchment paper on top of souffle
- 27
Spread the basil flavored vegetables evenly on the souffle and roll up from narrow end
basil leaves - prepared earlierbasil leaves - sniped(0.1 cup) - 28
Don't roll the souffle along with the foil
- 29
Once you have a souffle roll, slice them to 1-inch thickness and serve immediately
- 30
Serve these Vegetable Filled Souffle Rolls along with a tomato basil sauce for a tasty meal
basil leaves - prepared earlierbasil leaves - sniped(0.1 cup)
Rate this recipe
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