Zucchini souffle on sour cream
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Into battle!
Step 2:
Break the eggs into a deep bowl, season with salt and pepper.
Step 3:
Add flour.
Step 4:
Beat lightly with a whisk.
Step 5:
Peel and grate the zucchini and seeds.
Step 6:
Squeeze out the water and mix with the eggs.
Step 7:
Lubricate the mold with oil.
Step 8:
Pour the egg-squash mixture into the mold. Bake in a preheated 180 degree oven for about 20 minutes.
Step 9:
Remove from the mold and place on a plate.
Step 10:
Add sour cream and serve.
Step 11:
Finita! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Zucchini - 23 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
