Preparation
Cook the zucchinis al dente, about 3 min in boiling water. Let them drain until they release as much water as possible, and process them in a blender next to the egg whites and cheese. Season with salt and pour the mixture into a mold. Next, take it to an oven until it is golden brown. This soufflé is ideal to spread Deep style, but it is also an excellent companion for all kinds of roast meats.
