Zucchini Soufflés

Directions

1. 1
   Preheat oven to 325° F (160° C) and grease 6 ramekins with the butter.
2. 2
   Grate the zucchini and mince the garlic and onion.
3. 3
   In a skillet, heat the olive oil over high heat. Add the onions, garlic, and zucchini and cook for about 12 minutes, until completely softened.
4. 4
   Drain the zucchini mixture in a fine mesh sieve and, using a wooden spoon, press out as much water as possible.
5. 5
   Separate the eggs. In a stand mixer fitted with a whisk or by hand, whip the egg whites until stiff peaks form. Set aside.
6. 6
   Whisk the egg yolks until creamy. Stir in the Parmesan and thyme.
7. 7
   Add the drained zucchini mixture to the egg yolks and stir until combined.
8. 8
   Carefully fold in the egg whites until just combined.
9. 9
   Divide mixture over 6 ramekins and bake for 30 minutes, until firm, puffy, and golden brown.