Recipes‎ > ‎

Courgette soufflé

Adapted from

Serves 2 (the quantities below made two of the green ramekins pictured plus a third ramekin about a third the size)



1 tbsp olive oil
1 clove garlic, finely chopped
135g courgette, finely sliced
26g butter
26g plain flour
125ml milk, heated
2 eggs, separated
25g firm cheese, grated (I used Wyfe of Bath)
black pepper
butter, to grease


  1. Heat the oil in a pan and add the garlic and courgette. Cook over a low heat so that the courgette cooks and softens but doesn't brown. This will take 15-20 mins. Once cooked, smash the courgettes with the back of a wooden spoon and set aside.
  2. Pre-heat oven to gas 4/180C and grease your ramekins.
  3. Melt the butter in another saucepan and add the flour, stirring constantly. Cook for a minute or two until the two are mixed. Add the milk and cook for a further few minutes, stirring constantly, so that the lumps break down and you're left with a smooth sauce. Once this happens cook for a further minute and then remove from the heat.
  4. To the sauce add the cooked courgettes, egg yolks, cheese, and black pepper.
  5. Whisk the egg whites until stiff and then gently fold them into the courgette mixture.
  6. Divide the mixture between the ramekins and then cook for between 15 and 25 minutes; they should be puffed up and golden brown.
  7. Serve immediately (lest they deflate!) with a nice salad. Summer perfection!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Courgette souffles in ramekins