Tender vegetable souffle with chicken, zucchini, garlic and eggs

2 persons | 50 minutes

The tender vegetable souffle with chicken, zucchini, carrot, garlic and eggs is a simple and light dinner in the form of a . The souffle is made from grated zucchini and carrots and finely chopped chicken fillet pieces. With dill and garlic, the souffle gets a great aroma and the eggs ensure the fluffy mass.

Rating: Ø 5 ( 3 votes )
Tender vegetable souffle with chicken
Tender vegetable souffle with chicken

2 persons | 50 minutes

The tender vegetable souffle with chicken, zucchini, carrot, garlic and eggs is a simple and light dinner in the form of a . The souffle is made from grated zucchini and carrots and finely chopped chicken fillet pieces. With dill and garlic, the souffle gets a great aroma and the eggs ensure the fluffy mass.

Rating: Ø 5 ( 3 votes )

Ingredients

  • 2 tbsp vegetable oil
  • 400 g zucchini
  • 1 carrot
  • 500 g chicken breast fillet
  • ¼ bunch dill
  • 2 cloves garlic
  • 3 eggs
  • salt, to taste
  • black pepper, to taste

Instructions

  1. Preheat the oven to 180°C.
  2. Grease the baking tins with vegetable oil.
  3. Roughly grate the courgettes and carrots on a grater.
  4. Cut the chicken fillet into small cubes.
  5. Finely chop the dill.
  6. The garlic press through the garlic press.
  7. Separate the egg whites and yolks.
  8. Mix the vegetables, chicken, dill and egg yolks together in a bowl.
  9. Season the whole thing with salt and pepper.
  10. Pure the mixture finely with a hand blender.
  11. Beat the egg whites with a hand mixer to a stiff foam.
  12. Carefully fold the beaten egg whites into the chicken and zucchini mixture.
  13. Fill the vegetable souffle with the chicken in the moulds.
  14. Bake the casserole for approx. 30 minutes.

Preheat the oven to 180°C. Grease the baking molds with vegetable oil. Roughly grate zucchini and carrot. Cut the chicken fillet into small cubes. Finely chop the dill. Press the garlic through the garlic press. Separate the egg whites and yolks. Mix the vegetables, chicken, dill, and egg yolks together in a bowl. Season to taste with salt and pepper. Finely puree the mixture with a blender. Using a hand mixer, beat the egg whites into a stiff foam. Carefully fold the beaten egg whites into the chicken and zucchini mixture. Fill the vegetable souffle with the chicken into the molds. Bake the souffle for about 30 minutes.

Utensils

  • Souffle molds
  • blender
  • knife
  • cutting board
  • garlic press
  • hand blender
  • grater