Although this doesn’t rise as high as a French soufflé, it does puff attractively--and it’s much, much easier to make. The height does not last long, however, so get your family seated during the last few minutes of baking time and then bring the dish directly from the oven to the table.
1. Heat oven to 350 degrees. Butter an 8-by-12-inch or similarly sized baking dish.
2. Beat the eggs vigorously in a bowl. Using the large holes on a hand-held grater, grate the zucchini and onion into the mix. Add salt, flour, 1 cup sour cream and milk, if desired, and beat again. Spread in buttered dish.
3. Bake until lightly colored on top and puffed and cooked through, 45-50 minutes. Serve immediately, with additional sour cream to spread lightly over the top.
I learned about this dish from a friend who lived and worked as a consultant in Bosnia after the Balkan wars. Not long after she arrived there, she emailed the recipe to me and wrote: “It is very much like a soufflé but a little heavier. There are no written recipes here and no measuring spoons or cups, so the amounts are approximate. My landlady makes this for dinner—she has made it three times for me already. Dinners here are very light, so this is all she serves.”
The dish is as satisfying as it is simple. (For an American dinner you might want to add crisp greens or a mixed fruit salad to the meal). The one change I’ve made was to add grated onion--and I think it would also be wonderful with fresh dill in the mix. I’ve prepared it with and without the milk—it’s a little denser without the milk but it still has a light texture when it comes out of the oven, so it’s up to you. I like to bake it in a colorful ceramic baking dish.
Copyright by Terese Allen