Fabulous Feta & Courgette Souffles

21 Sep

I used to hate courgettes (& aubergines) too many disgusting watery vegetarian lasagnes I think..

Now I love cooking with them they are so versatile & go along way.  A great way to cook with courgette is to grate it then you don’t have the watery chunks that I find so horrible. I have used grated courgette to make courgette bread, courgette & feta fritters & great pasta sauces but my favourite courgette recipe (because I couldn’t believe it when they came out right!) is for courgette & feta souffles. Now don’t be scared if I can do it you can!

Feta & Courgette Souffles Recipe

Serves 2 Vegetarian 

  • 1/2 med courgette grated
  • salt
  • 25gr butter
  • 40gr plain flour
  • 1/2 tsp mustard
  • 110ml milk ( I use goats milk)
  • Freshly grated nutmeg
  • salt & white/black pepper
  • 75gr feta cheese crumbled (Greek if possible the Danish is not as good & made with cow’s milk)
  • 2 tbsp parmesan grated
  • A handful of chopped mint, coriander & chives
  • 3 eggs separated
  1. Place the grated courgette in a colander, sprinkle with salt, toss slightly, put a small plate on top weighted down with 2 tins & stand the colander on a plate to catch the juices. Leave for about 30 mins.
  2. Preheat oven to 180 degrees
  3. Squeeze out the grated courgette in a clean tea towel to get rid of any more liquid.
  4. Melt the butter in a medium saucepan, stir in the flour & mustard then stir over a med heat for 1 min.
  5. Remove from the heat & gradually stir in the milk then stir on a med high heat until thickened.
  6. Add the grated nutmeg
  7. Transfer the mixture to a large bowl with the courgettes, cheeses, herbs & egg yolks then stir to combine(you can refrigerate the mix at this point & do the rest when ready to serve).
  8. Beat the egg whites to the soft peak stage & gently fold them into the courgette mixture in 2 batches.
  9. Butter 2 cup size ( holds about 250ml liquid) souffle dishes & carefully pour in the mixture (try not to get any around the rim as this stops it rising)
  10. Run your thumb carefully around the inside of the rim to make sure it’s clean & free to rise.
  11. Bake in the preheated oven for about 20 mins until risen & golden
  12. Serve immediately to rapturous applause!!

2 Responses to “Fabulous Feta & Courgette Souffles”

  1. Chica Andaluza June 21, 2012 at 7:39 pm #

    Hi Natalie, we have our courgettes coming through (don´t usually plant them as Big Man doesn´t really like them but this year he decided he was prepared to give them a go!). Thought I´d pop over and see what recipes you had (I knew you would🙂 ) and there are so many! Love this, think I´ll be giving it a go soon.

  2. foodblogandthedog June 21, 2012 at 8:06 pm #

    Wow that’s an oldie!! But a goodie, I have just made a cheesey herb souffle, got a recipe from one of the top SA chefs & it didn’t work so I went back to this one & it did!! I have done few more since this one & always double butter & flour the ramekins, refrigerating in between each layer to make extra sure it doesn’t stick. I also run my thumb around the inside of the top of the mix when it’s in there. Been doing quite few courgette recipes myself recently, like a raw courgette ribbon (potato peeler) salad with lemon juice chilli & mint, lovely!! Also managed to get some courgette flowers at the market, stuffed them with goats cheese, ba ttered & deep fried them, they exploded!! Think I over filled them,what do you think? Being Italian & everything, any tips!!

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