Zucchini and Goat Cheese Souffle

11:30 am on 4 April 2011


  • 4 zucchini, coarsely grated
  • Zest of 2 lemons
  • 125g goat cheese
  • 80g butter
  • 350ml milk, warm
  • 60g plain flour
  • 1 tablespoon cream
  • 1 tablespoon grated Parmesan
  • 3 yolks
  • salt and pepper
  • nutmeg
  • 4 whites


Set oven to 180°C and butter 6 x 150ml ramekins.

Place 20g butter and zucchini into a frying pan and sauté for 3 minutes. Remove from heat and place mixture in a sieve over a bowl so some of the excess liquid can drain out.

Using the same pan melt the remaining butter and stir in the flour. Cook, stirring constantly for 4-5 minutes.  Whisk in warmed milk and stir til it reaches a boil.  Remove from heat.  Stir in zucchini, lemon zest, goat cheese, cream and Parmesan and cool 5 minutes.

Add yolks to mixture, one by one.  Season with salt and pepper and a few gratings of nutmeg.

Whip whites to soft peaks.  Fold into mixture.

Place in ramekins and bake 12-15 minutes until firm and puffed

Wine recommendation

Jo Burzynska, Wine editor - Viva, New Zealand Herald

Kairos “Wild Barrique Ferment” Sauvignon Blanc 2009

Blind River Marlborough Sauvignon Blanc 2010

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