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
2 lb zucchini
1 onion, medium size, diced
3-4 cloves of garlic, finely chopped
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
- Cut zucchini in half-inch cubes and boil approx. 8-10 minutes, then drain the liquid and transfer into a large bowl.
- Separately, sauté onion with 2 tbsp olive oil for 4 minutes, add garlic and sauté for another minute; add it to the mixing bowl.
- Incorporate the rest of the ingredients, season with salt and pepper and mix well.
- Preheat the oven to 350 F.
- 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.
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