Who doesn’t like the smell of freshly baked food?!

As a kid, I always found ways to steal some bread or cookies despite my mom’s rules of letting them cool once out of the oven and the in vain explanation that they will taste better. Well, soufflés are the exemption, so get ready to dig in, while still hot.

A soufflé is simple to make as most of the time, vegetables, eggs, cheese and flour are available in any household.

This zucchini soufflé is extremely nourishing for the gut for two main reasons:

1) Provides prebiotics from all the veggies, thus helping the good bacteria to thrive.
2) Adds probiotics from the yogurt or kefir.

Zucchinis are rich in fibres and help digestion. They also contain a high amount of provitamin A, which the body converts into vitamin A, beneficial for the eye and skin health.

Make sure to keep the skin of the zucchini on – it is the highest source of antioxidants!

Yields: 5-6 servings

Ingredients:
2 lb zucchini
1 onion, medium size, diced

3-4 cloves of garlic, finely chopped
4 eggs
350-400 g Ricotta cheese
3 tbsp sour cream
½ cup + 1-2 tbsp (if necessary) whole spelt flour
1 cup fresh dill, finely chopped
3 tbsp olive oil
1 ½ cup yogurt or kefir
Salt and pepper

Chocolates_detail

Directions:

  1. Cut zucchini in half-inch cubes and boil approx. 8-10 minutes, then drain the liquid and transfer into a large bowl.
  2. Separately, sauté onion with 2 tbsp olive oil for 4 minutes, add garlic and sauté for another minute; add it to the mixing bowl.
  3. Incorporate the rest of the ingredients, season with salt and pepper and mix well.
  4. Preheat the oven to 350 F.
  5. Transfer the mix into a baking tray oiled with olive oil and dusted with flour, and bake for about 25-30 minutes until it gets golden.

The soufflé is very versatile, can be made with green beans, cauliflower or any other veggie. It can be your lunch, dinner or even breakfast, plus it lasts in the fridge for about three days.

Serve it warm with some yogurt or kefir on top. Bon appétit!

Source of: fiber, vitamin A, antioxidants.

 Supports: beneficial gut bacteria, digestion and eye health.

Related Articles

Naturally-Sweet Red Bean Brownies

Naturally-Sweet Red Bean Brownies

I came up with this recipe about six years ago when I invited a very dear friend to my birthday party. As he recently decided to turn vegan and I knew how much he likes sweets, I didn’t want him to feel left out when cake time comes. Since then, I kept playing with...

Baked Rainbow Trout and Asparagus With Tarragon Garlic Sauce

Baked Rainbow Trout and Asparagus With Tarragon Garlic Sauce

Dinner or lunch, fish accounts for a delicious, nutritious and fast to make meal. Any fish is available frozen, but I suggest buying it fresh whenever possible - you will notice the difference. Rainbow trout, sometimes called red band trout, looks very elegant with...

Dark Chocolate Pecan Clusters

Dark Chocolate Pecan Clusters

For full disclosure, I admit I have a weakness for chocolate. My love for it determined me to find a way to eat it without the guilt of ingesting junk food. Since most of the chocolate on the market is unbearable sweet, I had to come up with a healthier version of the...