Zucchini Soufflé with Watercress Salad

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Notes

Beat the heat and use up those zukes with this cooling summer zucchini recipe, modified from The Yoga Body Diet by Kristen Schultz Dollard and John Douillard, DC.

Ingredients

  • 1 large zucchini (or 2 medium-size), thinly sliced
  • 1/2 teaspoon salt
  • 2 whole eggs
  • 4 egg whites
  • 1/4 cup packed cilantro leaves
  • 2 tablespoons goat cheese
  • 2 tablespoons whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 bunches watercress (about 3 cups), rinsed and chopped, tough stems discarded
  • 2 teaspoons extra-virgin olive oil

Instructions

  1. Preheat the oven to 400°F.
  2. Coat four 1/2 – cup ramekins or oven-safe coffee mugs with ghee or coconut oil.
  3. Heat a small skillet over medium-high heat.
  4. Coat with ghee or coconut oil, add the zucchini and reduce to medium heat.
  5. Cook 3 to 4 minutes, until the zucchini starts to brown. Set the skillet aside to cool slightly.
  6. In a large bowl, combine the whole eggs, egg whites, cilantro, goat cheese, flour, baking powder, salt, and zucchini, and mix until well combined.
  7. Divide the egg mixture among the 4 ramekins, and bake 12 to 14 minutes, until the soufflés are puffed and no longer runny in the center.
  8. Divide the watercress among 4 plates. Drizzle with the olive oil. Serve immediately with the soufflés.

This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!

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