Zucchini soufflé (zucchini) for children - a recipe. Zucchini soufflé

Calories: Not specified
Time for preparing: Not specified

Zucchini soufflé is crazy tasty and also quick and easy. Its recipe is very simple and does not require special culinary skills. The basis of all soufflés is egg white whipped to peaks, it is he who gives the very airiness and porous structure of the soufflé. Our recipe is no different from the rest of the souffle, except that we chose an unusual ingredient - zucchini. In addition to zucchini and eggs, you can use any fillings - mushrooms,. ham, cheeses, herbs, etc. The soufflé comes out very tender and airy, literally melts in your mouth. Soufflé is best served with fresh vegetables and greenery.

- zucchini - 1 pc.,
- chicken eggs - 2 pcs.,
- hard cheese - 50 g,
- champignons - 3-4 pcs.,
- greens - to taste,
- vegetable oil - 30 ml,
- salt, pepper, paprika - to taste,
- wheat flour - 2 tbsp.

Recipe with photo step by step:

Rinse and dry the young zucchini, grate on the smallest grater. Let the zucchini stand for 10 minutes, if liquid appears, drain it, squeeze the zucchini shavings. If the zucchini is later, remove the top peel and scrape out the seeds.

Finely chop a few champignons and fry, add to the zucchini shavings. You can also add some grated cheese. break two chicken eggs, separate the protein from the yolk. Place the yolk to the main ingredients.

Sprinkle a couple of tablespoons of flour.

Add spices to your taste - salt, pepper, paprika. Mix everything.

Separately, beat the whites to peaks - with a pinch of salt, beat with a mixer for 7-10 minutes. Transfer the whipped proteins to the zucchini, very carefully combine all the ingredients, stirring everything from top to bottom.

Preheat the oven to 170 degrees. Fill an ovenproof dish with the prepared mixture. The form should first be oiled so that the soufflé then easily moves away from the walls. Put marrow soufflé into the oven and bake for about 20 minutes. Look at the souffle - when it grows up, becomes ruddy, and does not move when twitching - it's ready. Carefully remove the soufflé, over time it will settle a little, but this will not affect the taste. Serve hot or cold.

Enjoy your meal!

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Step 1: prepare vegetables, cheese and chicken eggs.

To begin with, we wash the zucchini and garlic cloves peeled from the husk under cold running water. Then dry the vegetables with paper kitchen towels, rub them on a fine grater into a deep bowl, salt a little and leave in this form for 3 - 4 minutes for the juice to come out.

Meanwhile cut off hard cheese paraffin crust and also rub it on a clean fine or medium grater, but in a separate deep plate. After 3 - 4 minutes Drain the juice from the zucchini from the bowl and add the chopped cheese to it. We also put the egg yolks there and mix these products with a silicone kitchen spatula until a homogeneous consistency.

Step 2: Whisk the egg white.

We shift the proteins into a clean deep bowl, put it under the blades of the mixer and turn on the kitchen appliance at medium speed, gradually increasing its speed to the maximum. Whip the whites into a thick, tight, strong foam. This process will take approximately 15 to 20 minutes.

While the mixer is running, preheat the oven. up to 180 degrees Celsius. We also grease the inside of the side and the bottom of a disposable baking dish with a piece of butter. When the protein is whipped, proceed to the next step.

Step 3: prepare the zucchini dough.

In a bowl with chopped vegetables, cheese and egg yolks, put a couple of tablespoons of sifted wheat flour, baking powder, ground black pepper and, if necessary, a little more salt.

Using a silicone kitchen spatula, mix the products again until smooth and very carefully introduce the whipped protein into the resulting mixture, proceed slowly so that it does not settle.

The result should be an airy zucchini dough. We shift it into a form prepared for baking and put it on the bottom of a deep heat-resistant pan.

Step 4: bake the zucchini soufflé.

Pour a couple of glasses of running water into the pan cold water and put the resulting structure in a preheated oven. Baking zucchini soufflé 40 – 45 minutes or up to golden brown on the surface of the finished dish.

After the required time has elapsed, we put kitchen gloves on our hands, take out the tray from oven and put it on a cutting board, previously placed on the countertop. We rearrange the form on the table, divide the zucchini soufflé into portions with a metal kitchen spatula, arrange them on plates and serve.

Step 5: serve the zucchini soufflé.

Zucchini soufflé is served hot or warm. If you leave it for a while to cool completely, the dish will still be tasty, tender and frothy, but the magnificent lightness will subside.

Soufflé can be served with any vegetable or meat garnish like fried chicken, boiled rice, salad or whatever you like best. Also the perfect complement for such a dish will be sour cream or homemade cream. Enjoy!
Enjoy your meal!

A set of spices can be supplemented with any spices that are used during the preparation of vegetable dishes;

Vegetable oil can be used to lubricate the mold;

A tray and water are needed so that during baking gentle soufflé did not burn from below, so if the liquid evaporated very quickly, it is worth adding it;

Very often, chopped dill, parsley, cilantro or green onions are added to zucchini dough.

All mothers want to cook something useful for the child, but it doesn’t always work out so that the baby does not refuse to eat, but asks for a supplement. Great option, combining the benefits of vegetables and a delicate texture, will become a soufflé from zucchini, and if you cook it in a slow cooker, it will also turn out very quickly! Children do not always like variety, many of them are ardent conservatives, but this dish is so tasty that little gourmets will surely appreciate it.

In addition, there are a lot of zucchini soufflé recipes; we can cook both a dessert and a second course from the base vegetable. We have selected the most simple, varied recipes.

Zucchini treat for kids

If your baby is barely a year old, a soufflé made from zucchini in this way is perfect for him. Choose a vegetable with a white skin, not a green one. The second option is zucchini, and they can be more allergenic.

We only need a 100 gram piece of pulp.

Finely cut it and send it to stew with the addition a small amount water.
As soon as it softens, add 1 tsp of semolina and 3 tbsp of milk 2.5%. Salt and hold for another 5 minutes.
Puree the mixture with an immersion blender and, as soon as it cools, add to it. quail egg(1 pc.) and, if desired, ½ tsp butter and ½ tsp sugar.
Beat again and spread the mixture into a silicone mold greased with vegetable oil or several and put on water bath either in the oven or steamer, or in a container of water directly on the stove.

In the latter case, we need to close it with a large lid and so that the condensate does not get into the dish, we cover the form with cooking paper. The soufflé takes 15 minutes to prepare. Serve it warm with a delicate milk sauce or meat puree.

Soufflé with cheese

Ingredients

Zucchini - 2 pcs. + -
- 30 g + -
- pinch + -
- 2 pcs. + -
Cheese - 200 g + -
— several branches + -

Cooking

For older children, from 1.5 years old, we will prepare a soufflé from zucchini in a slow cooker with the addition of cheese. It will be a good dinner or afternoon snack for all family members.

My large zucchini, clean, remove the seeds and three on a grater.
Then salt and transfer to a colander or sieve so that they can drain, excess liquid will ruin everything.
After 10 minutes, add butter to it, and send it to the slow cooker and stew for 20 minutes.
During this time, beat eggs with greens and grated cheese with a fork.
As soon as the zucchini is cooked, add the cheese-egg mixture to them, mix well. Now select the "Baking" mode and cook for 40 - 50 minutes.

After the signal, we are not in a hurry to take out the soufflé: open the lid and let it stand in the air a little so that it seizes. Then invert onto a plate and serve! You can sprinkle with cheese and chopped herbs, you can use pine nuts, or you can pour kefir sauce.

Soufflé with breadcrumbs

If there is no slow cooker in the house, but there are older children, you can cook a dish in the oven and more satisfying, for example, with breadcrumbs.

We spread the mass in a mold and send it to bake in an oven preheated to 180 degrees. Cook for 35-40 minutes, check with a toothpick.

The same the recipe will do and for the multicooker. Lubricate her cup butter and select the "Baking" mode. Cooking time will take the same amount, the only difference is that you should not take out the soufflé right away, let it stand with the lid closed for 5 minutes. Then, lay out and serve!

Now that vegetarian recipes already mastered, let's move on to the meat soufflé from zucchini. Let's cook it with chicken meatballs.

Zucchini soufflé with chicken

Ingredients

Zucchini - 3 pcs.
Chicken fillet or minced meat - 200 g
Egg - 2 pcs.
Onion - 1 pc.
Flour - 2 tbsp
Cheese - 50-75 g
Salt, pepper - to taste

Cooking

We clean vegetables. We remove the seeds from the zucchini, finely chop the onion.
Three cheese on a shallow or coarse grater as you like.
If we have fillet, grind it in a blender or scroll through a meat grinder, if minced meat, immediately add an egg and onion to it. Salt, mix and let stand.
Three zucchini pulp on a coarse grater, add flour and one more egg to it. We interfere.
Lubricate the form with butter or vegetable oil, put the zucchini mass into it and sprinkle with ½ grated cheese. Then we form meatballs from minced meat, put them on top and again sprinkle with the remaining cheese.
Bake in the oven at 185 - 200 degrees for 40 - 45 minutes. We serve immediately.

it wonderful dish combines not only zucchini soufflé, but also a meat component, which makes it a complete dinner for the whole family!

However, zucchini is such a versatile vegetable that it is also suitable for making desserts. Try it and see how delicious it is!

Sweet zucchini soufflé

You can cook dessert in the oven or in a double boiler, as you like. If we choose the first option, you will need a baking dish with high sides (7-8 cm) and a deep baking sheet into which we will pour water.

We immediately set the kettle to heat up in the oven at 180 degrees, so that when all the ingredients are mixed, we can immediately pour boiling water into the pan and start baking the soufflé.

Ingredients

Zucchini - 700-800 g
Egg - 3 pcs.
Sugar - 1 cup
Flour - 150 g
Butter - 150 g
Milk from 4% - 100 ml
Baking powder - 1 tbsp.
Salt - 1/4 tsp

Cooking

Peeled zucchini cut into cubes and boil in fresh water until soft. Drain excess liquid, puree them with an immersion blender and cover with a lid to keep warm.
Mix the yolks, milk, ½ of all sugar and flour, salt. Slowly start mixing into the mixture. squash puree. We do this gradually and use a whisk to stir. Then, add the butter cut into cubes to the warm mass.
Now let's get to the proteins. Beat them in a dense foam with the remaining sugar. Add them to the zucchini also in portions, gently stirring each time.
Mix the remaining flour together with the baking powder in a dry bowl and also gradually stir in the zucchini mixture.
The resulting lush mass is laid out in a greased form and put in a water bath. We bake from an hour to an hour and a half.
The oven should not be opened earlier than 40 minutes after it has been switched off. After that, hold the soufflé in it with the door open for about half an hour. Cool completely (in the refrigerator) and cut. You can decorate such a delicacy with ice cream, butter cream and fresh berries.

You see, zucchini, it turns out, is not such a boring vegetable! Yes, and a soufflé from it can turn out to be unusual and very tasty!

A child who has just turned 6 months old and is still far from his first birthday needs vitamins, building materials for cells, as well as fiber and pectin. Children's health and good mood require well-established work digestive system. Vegetables supplement the baby's diet with just such components that help improve the digestion of food and bring the intestines into full order. But children like variety - in this they are not much different from us adults. The baby quickly gets bored with the same foods. But what about mommy, who needs to take into account what to give brightly colored and exotic vegetables the baby is not allowed, and at the same time - to please the capricious? Prepare your child's zucchini soufflé. The recipe that you will find below will delight you with its simplicity, and the zucchini soufflé will delight your child.

Choose the best zucchini soufflé fresh zucchini with light colored skin. It’s good if you buy a product from a local farm, its path to the child’s plate is shorter, and the benefits are maximum. Please note: zucchini, although it is the closest "zucchini" relative, you should not cook it for a baby. Its skin is bright green, sometimes with yellow streaks, such vegetables contain much more potential allergens.

Before giving the crumbs zucchini soufflé, check its reaction to the main component. Add it to vegetable dishes which the child is already familiar with and observe the reaction.

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Zucchini soufflé - recipe

If you decide to make our children's zucchini souffle recipe, take a small zucchini, or cut a piece weighing 110 g, a teaspoon of semolina, three tablespoons of fresh high-quality pasteurized milk, a quarter of one chicken yolk or one whole quail egg yolk, half a teaspoon of sugar ( 2 g) and the same amount of butter.

Rinse the zucchini under running water. Peel, remove the skin and free the pulp from dense zucchini seeds, take a board and cut into cubes, or arbitrarily, most importantly - finely. Pour the resulting zucchini pulp into a saucepan or small saucepan, simmer for the first fifteen minutes without, and for the last five minutes with the addition of milk and semolina.

Grind the pulp of zucchini with semolina, milk and salt. Hard boil an egg, add the yolk of the finished egg and a little sugar to the mass. Prepare a water bath. Cook the resulting delicacy blank in a greased vegetable oil or silicone mold in a water bath for ten to fifteen minutes. Remove the finished soufflé from the mold and serve. A couple of pine nuts or dill greens can decorate it. Zucchini soufflé goes well with mashed meat second.

Zucchini soufflé can be a decoration children's breakfast or lunch. And adults will love this dish too. We also recommend reading another one. Bon appetit to you and your baby!

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Zucchini soufflé with a crispy crust - original version hot appetizer and is usually served before dinner. Beaten eggs give lightness and fix the shape of the finished dish.

To vegetable puree has not lost airiness, the peel is removed from young zucchini, and the dough is well kneaded, achieving a tight, dense consistency and complete uniformity. Portion molds are filled no more than three-quarters.

The souffle gains volume under the influence of air captured by the protein mass, so the food is served from the oven immediately, before it settles - right in the mold and on the plate, covered with a special cloth.

Ingredients

wheat flour 60 g
chicken eggs 2 pcs.
zucchini 400 g
vegetable oil 1 tbsp. l.
salt to taste
ground black pepper

Cooking

1. Rinse the zucchini, remove the skin (at ripe vegetables remove seeds). Grate on a fine grater. Set the grated zucchini aside for now.

2. Break two eggs into a separate container, add a little salt and black ground pepper. Whisk the ingredients with a hand whisk. You don't need to beat it for a long time. If you beat the eggs with a mixer until fluffy, then the finished soufflé will settle after baking.

3. Sift the flour and add to the egg mixture. Mix well to break up any flour lumps. The result should be a homogeneous, smooth mass, similar to liquid sour cream.

4. Squeeze the grated zucchini from the juice and add to the bowl with the rest of the ingredients. Stir until evenly distributed.

5. Prepare the soufflé molds. It is most convenient to use portioned heat-resistant dishes. It can be ceramic, silicone, iron molds. Lubricate them with vegetable or butter. Divide the zucchini mixture into the prepared molds. Preheat the oven to a temperature of 180-190 degrees. AT hot oven set the filled molds. Bake 20-30 minutes until golden brown.