Zucchini and Squash Blossom Soufflés

Step 1

Butter ramekins well and set aside. Heat oven to 400 degrees.

Step 2

Make a thick béchamel sauce: Melt 4 tablespoons butter in a heavy bottomed saucepan. Stir in flour and cook together over medium heat for a few minutes, without browning. Slowly add milk or half-and-half, stirring constantly with a wire whisk. Add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk or half-and-half if the sauce gets too thick. Remove and discard thyme sprig and bay leaf. Season sauce well with salt and pepper, then add cayenne and nutmeg. Remove from stove and let cool slightly.

Step 3

Meanwhile, sprinkle grated zucchini with 1 teaspoon kosher salt and mix well. Put zucchini in a colander and let drain for 15 minutes. Working with one handful at a time, squeeze all excess liquid from zucchini. Discard liquid or use for another purpose (such as soup).

Step 4

Pour egg yolks into béchamel sauce and beat until smooth. Add zucchini, chopped chile and grated cheese and mix well with a wooden spoon or spatula. Add a bit more salt and pepper, then add chives, basil and squash blossoms. Mix to distribute.

Step 5

In a separate bowl, beat egg whites until stiff. Stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites. Quickly spoon soufflé batter into ramekins. Place ramekins on a baking sheet and bake at 400 degrees for 10 minutes. Lower heat to 350 and rotate baking tray. Bake an additional 10 to 15 minutes, until tops are nicely browned and a small knife inserted emerges dry. Serve immediately.