Home Recipes No added sugar Zucchini and Sweet Potato Soufflé Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Zucchini and Sweet Potato Soufflé Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 20 min Cooking 1 h 30 min Refrigeration 0 min Freezing 0 min 8 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Breakfasts Like it? Share it! Zucchini and Sweet Potato Soufflé The Best Version of The Potato Soufflé Half soufflé, half bread, this recipe is just delicious. This mix of sweetness, which comes from the sweet potato, and saltiness, which comes from the parmesan cheese and dried tomatoes, makes it a balanced meal that will meet all your food criteria. Serve this soufflé in slices and prepare a salad as a side dish. Here is the zucchini and sweet potato soufflé! SIMPLY DELICIOUS: There are many recipes you can make with your sweet potato leftovers, including these ones: Sweet potato chips The best sweet potato fries Sweet potato patties Corn, chicken and sweet potato chowder Healthy sweet potato brownies Like it? Share it! Bonà savoir Making a recipe with grated zucchinis! Make sure to squeeze your grated zucchini in a paper towel to remove all excess water. This way, your zucchini and sweet potato soufflé will be firmer! Ingredients Switch to cook mode Metric Imperial Zucchini and sweet potato soufflé 2% M.F. milk - ½ cup 125 mL To discover! Lemon juice - 1 teaspoon 5 mL To discover! Olive oil - 1 tablespoon 15 mL To discover! Onion, finely chopped - 1 1 To discover! Garlic cloves, finely chopped - 2 2 To discover! Fresh rosemary, finely chopped - 1 tablespoon 15 mL To discover! Large zucchinis, grated and drained - 2 2 To discover! Sweet potato, grated - 1 1 To discover! All-purpose flour - 1 ¾ cup 400 mL To discover! Parmesan, grated - 1 cup 250 mL To discover! Baking powder - 2 teaspoons 10 mL To discover! Large eggs - 6 6 To discover! Dried tomatoes, finely chopped - 5 5 To discover! Salt and pepper - To taste To taste To discover! Preparation Switch to cook mode Zucchini and sweet potato soufflé Step 1 Preheat the oven to 180 °C (350 °F). Line a loaf pan with parchment paper. Step 2 In a glass, mix the milk with the lemon juice. Let stand for 5 minutes. Step 3 In a non-stick skillet, over medium heat, cook the onion, garlic, and rosemary in olive oil for 5 minutes. Step 4 In a large bowl, combine the zucchinis, sweet potato, flour, parmesan, and baking powder. Incorporate the onion preparation, eggs, lemon milk, dried tomatoes, salt, and pepper, and mix until all the ingredients are moist. Step 5 Pour the preparation into the mold and cook in the oven for 1 hour and 30 minutes or until the soufflé is golden and a toothpick inserted in the middle comes out clean. Step 6 Let cool for 30 minutes before serving. Like it? Share it!
