Zucchini soufflé with tomato jam

Name: Zucchini soufflé with tomato jam
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Tomatoes; 3 Onions; 75 g Bacon; 1 TABLESPOON Oil; 1 TABLESPOON Tomato paste; 250 g Gelling sugar (2 : 1) (e.g. from raw cane sugar); 100 ml Herb Vinegar; 7-10 Tbsp salt, pepper; 400 g Courgette; 4 Stem/s Dill; 3 Stem/s Parsley; 6 Eggs (Gr. M); 200 g granular cream cheese; 200 g Feta; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

The delicious casserole with cream cheese and egg really comes into its own thanks to your vegetable bargains!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Tomatoes
3 Onions
75 g Bacon
1 TABLESPOON Oil
1 TABLESPOON Tomato paste
250 g Gelling sugar (2 : 1) (e.g. from raw cane sugar)
100 ml Herb Vinegar
7-10 Tbsp salt, pepper
400 g Courgette
4 Stem/s Dill
3 Stem/s Parsley
6 Eggs (Gr. M)
200 g granular cream cheese
200 g Feta
7-10 Tbsp Grease

Directions

1
For the jam, wash and dice the tomatoes. Peel 2 onions. Finely dice onions and bacon. Fry both in oil in a saucepan. Stir in tomato paste, tomatoes, sugar and vinegar, bring to the boil and cook for about 5 minutes. Season with salt and pepper. Fill half into a clean twist-off jar (approx. 400 ml content), close it, let it cool down. Put the rest aside.
2
For the soufflé, clean, wash and coarsely grate the courgettes and press them in a cloth. Peel and coarsely grate 1 onion. Wash and chop the herbs. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer).
3
Separate two eggs. Beat the egg whites until stiff. Mix egg yolks, 4 eggs, zucchini, onion, herbs and cream cheese. Season with salt and pepper. Crumble feta. 3⁄4 Fold in feta and beaten egg white. Pour into a greased casserole dish, sprinkle with the rest of the feta. Bake in a hot oven for 30-35 minutes. Serve with jam set aside.