As you might know, I love this woman.
She is, in all sincerity, one of my role models. I think her book Naturally Thin is one of the most common-sense, easy-to-understand, and (quite frankly) correct books about nutrition and foodlife that I have ever read.
I’m in the middle of my third reading, and it occurred to me that 1) We’d bought a zucchini at the farmer’s market (which means it’s in season
) and it was in the fridge, lonely and 2) As much as I liked the book, I had never tried any of its recipes.
And thus, tonight’s dinner was born.
(We also had corn cakes and tuna steak.)
I tweaked a few things, most noticeably making my own biscuit mix because you know how I feel about biscuits
, and I couldn’t find any pre-made mix at the store that didn’t contain a bunch of chemicals. It was stupid easy to make. I recommend you whip up your own; you barely need any biscuit mix at all.
Note: If you’re making other dishes for dinner, I would start with this one first. It’s not hard to make, but the zucchini needs to drain for a full hour before you can really get started.
Gouda Zucchini Soufflés
- 4 cups peeled, shredded zucchini (roughly two zucchinis)
- 1 1/4 tsp salt
- 1 tbsp melted butter
- 4 eggs
- 1 tsp fresh thyme or oregano, chopped
- 1/8 tsp pepper
- 1 cup shredded monterrey jack cheese
- 1 tbsp grated gouda cheese
- 1/4 cup all purpose all-natural biscuit baking mix
- if you have trouble finding biscuit mix that doesn’t contain a lot of horrible artificial ingredients, you can substitute with this (make it in its own bowl first):
- ¼ Cup Flour
- ¼ tsp baking powder
- dash of salt
- 1 teaspoon vegetable shortening
o Optional: a pinch of chocolate powder for dusting each soufflé
o Toss the zucchini and salt together and place into a colander set in the sink. Allow to drain for 1 hour. Then squeeze the liquid out of the zucchini and set aside.
o Preheat oven to 350 degrees. Brush a 6 cup muffin tin or 6 individual ramekins with melted butter (don’t use muffin cup liners for these).
o Whisk the eggs in a mixing bowl with the thyme/oregano and pepper. Stir in the zucchini, cheeses, and biscuit mix (or substitute) until combined. Pour into the prepared muffin tin or ramekins.
o Bake, uncovered, until set and golden brown on top, about 20-30 minutes.
o The soufflé is done when a knife inserted into the center comes out clean.
o Optional: Dust with chocolate powder before serving.
Serves 6 or 7