Directions: |
Directions:Preheat oven to 400º. Grease a 1½ quart capacity souffle dish.
Peel zucchini and cut into chunks. Place the chunks into a microwave-safe bowl.
Cover bowl loosely with plastic wrap and cook on High power for 5 minutes or until tender.
Drain off liquid that remains in the bowl; then mash the zucchini.
Place mashed zucchini in a fine-mesh sieve, pressing out as much liquid as possible.
Place drained mashed zucchini into a large mixing bowl with ham and parsley; set aside.
Place egg yolks in a small bowl and beat lightly. Add some of the hot béchamel sauce into the yolks to temper yolks, then add egg mixture back into the saucepan with the rest of the sauce.
Cook over medium heat until sauce is very think; about 2 minutes.
Remove from heat and stir in cheese and nutmeg.
Season with salt and pepper to taste and a dash or two of Tabasco, stirring until well combined and the cheese is melted.
Mix cheese sauce into the bowl with zucchini, ham and parsley; set aside.
With an electric mixer, beat egg whites just until stiff peaks form. [Do not overbeat or the whites will liquuefy]
Fold egg whites into zucchini mixture, combining well.
Spoon mixture into prepared pan, to about ¼ inch from the top of the pan.
Bake for 30 to 35 minutes until set and lightly browned.
Serve directly from baking pan or allow to rest 5 minutes before inverting pan onto a serving platter.
Serve shuffle with marinara sauce and fresh basil leaves. |
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