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1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) cayenne pepper
4 cups (1 L) sliced zucchini (1/2 inch/1.25 cm)
1 1/4 cups (300 mL) diced Roma tomatoes
2 tbsp (25 mL) fresh lemon juice
Heat oil in a large frypan over medium heat. Add onion and garlic; saute until softened, about 5 minutes. Add cumin, salt and cayenne pepper; cook, stirring, for 1 minute. Add zucchini and saute until tender-crisp, about 5 minutes. Add tomatoes and saute for 3 to 4 minutes or until tomatoes are softened. Stir in lemon juice and cook for 1 minute. Serve immediately. Serves 6 to 8.
1 tbsp (15 mL) butter
1 1/2 cups (375 mL) sliced mushrooms
1/2 cup (125 mL) chopped onion
1/2 cup (125 mL) diced green bell pepper
1/2 cup (125 mL) diced red bell pepper
1 tbsp (15 mL) chopped fresh parsley
1/4 tsp (1 mL) oregano, crumbled
1/2 tsp (2 mL) salt, divided
1/2 tsp (2 mL) freshly ground pepper, divided
Flour (for dusting baking sheet)
6 eggs, separated
3 tbsp (40 mL) flour
1/2 cup (125 mL) shredded cheddar cheese, divided
To prepare filling, melt butter in a medium frypan over medium heat. Add mushrooms, onion and bell peppers; sauté until softened, about 5 minutes. Stir in parsley, oregano, 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Remove from heat; cool.
Preheat oven to 350°F (180°C). Line a 10×15 inch (25×38 cm) rimmed baking sheet with parchment paper; grease parchment paper and dust with flour.
To make soufflé, use medium speed of an electric mixer and beat egg whites until stiff but not dry. In a bowl, beat together egg yolks, 3 tbsp (40 mL) flour, remaining 1/4 tsp (1 mL) salt and remaining 1/4 tsp (1 mL) pepper. Fold a quarter of beaten egg whites into yolk mixture to lighten. Gently fold in remaining beaten egg whites. Spread mixture evenly in prepared pan.