Three Cheese Soufflé and Stuffed Zucchini
Two Vegetarian Main Course Recipes with an Italian Flavor
Jul 3, 2009
With several ingredients in common, including sundried tomatoes, pine nuts and parmesan cheese, these vegetarian recipes nonetheless produce very different results.
It can be time and cost effective to buy a selection of ingredients that can be mixed and matched in several ways. These two vegetarian main course recipes for light, cheesy soufflé and stuffed zucchini share a number of ingredients, but produce very different meals.
Both recipes make enough for four servings.
Recipe for Three Cheese Soufflé
Tips:
- Pecorino is a full-flavored, hard Italian sheep’s cheese. It is very salty, so the soufflé mixture should not require any additional seasoning with salt. For a toned-down version of the recipe, omit the pecorino and double the amount of parmesan.
- Use freshly grated cheese, rather than pre-grated versions which tend to be dry and lacking in taste.
- The soufflé can be eaten cold, but tends to sink after it has been out of the oven for a while.
Required: four, lightly oiled ramekins about 4 in / 10 cm across and 2 ½ in / 6 cm deep (see picture below).
Preparation time: 15 minutes.
Cooking time: 30-35 minutes.
Ingredients:
- 4 eggs
- 1 lb / 500 g ricotta
- 3 oz / 75 g parmesan cheese, grated
- 3 oz / 75 g pecorino cheese, grated
- 8 sundried tomatoes (in oil), drained and finely chopped
- ½ teaspoon Italian seasoning
- 2 tablespoons pine nuts
Preparation:
- Preheat the oven to 355 degrees F / 180 degrees C.
- In a bowl, beat the eggs and add the three cheeses. Stir just until all the ingredients are incorporated and the mixture is light and fluffy.
- Add the sundried tomatoes, season with freshly ground black pepper and Italian season and mix again.
- Heat a frying pan over a medium flame and dry roast the pine nuts until golden. Mix half the pine nuts into the cheese mixture.
- Divide the mixture between the four ramekins and garnish each one with the remaining pine nuts.
- Put the ramekins in the oven and cook until firm to the touch and golden brown.
- Serve with a crunchy salad or steamed green vegetables.
Recipe for Stuffed Zucchini
Preparation time: 15 minutes.
Cooking time: 30 minutes.
Ingredients:
- 4 zucchini, washed and dried
- 2 tablespoons (low-fat) crème fraîche
- 3 tablespoons pine nuts
- 8 sundried tomatoes (in oil), drained and finely chopped
- ½ teaspoon Italian seasoning
- Freshly ground black pepper
- 4 oz / 100 g parmesan cheese, grated
Preparation:
- Preheat the oven to 355 degrees F / 180 degrees C.
- Cut the zucchini in half lengthways and hollow out the soft centers with a spoon (leave a border of around ½ inch / 1 cm all the way round).
- Finely cut the removed soft centers and in a bowl mix with the crème fraîche, half the pine nuts and the sundried tomatoes. Season with Italian seasoning and black pepper.
- Fill the zucchini with the stuffing and sprinkle with cheese and the remaining pine nuts.
- Transfer to a lightly oiled, oven-proof dish and cook until golden brown and bubbling.
- Serve with boiled potatoes, rice and/or steamed vegetables.
Find a recipe for vegetarian stuffed peppers here and a recipe for souffle with fresh herbs here.
The copyright of the article Three Cheese Soufflé and Stuffed Zucchini in Vegetarian Recipes is owned by Cecily Layzell. Permission to republish Three Cheese Soufflé and Stuffed Zucchini in print or online must be granted by the author in writing.
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