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Zucchini Souffle From Dr. Bernstein's Diabetes Solution 6 servings 7.1gm CHO, 1.7oz PRO

Zucchini Souffle





2 Tbsp butter
1/4 cup full-fat soy flour
1/4 cup grated Parmesan cheese
1 lb zucchini, sliced
1 medium onion, chopped
1 garlic clove, minced
1/4 cup dry white wine
2 Tbsp minced parsley
1 Tbsp lemon juice
2 Tbsp diced pimiento
1/2 tsp cream of tartar
Nutmeg, pinch, or to taste
Salt and pepper to taste
6 eggs, separated


Preheat oven to 350 degrees Farenheit. Use a bit of the butter and soy flour to lightly grease and flour an 8-inch souffle dish. Heat remaining butter in a saute pan and saute zucchini slices, onion, and garlic until zucchini becomes translucent. Put sauteed mixture into food processor and pulse to mince. Pour into a large bowl and add the rest of the soy flour and all remaining ingredients except the eggs. In a separate bowl, beat egg yolks until frothy. Blend into the mixture. In a separate bowl, beat egg whites into soft peaks. Carefully fold into the zucchini mixture and pour mixture into prepared souffle dish. Bake for 30-40 minutes, until top is light to golden brown.