How to make
The zucchini is washed well. Grate it into a large bowl. Sprinkle it with salt and set it aside while you prepare the bechamel.
Heat the butter in a pan with a non-scratch coating. Add the flour to heat up.
Gradually add the milk, by stirring constantly with a wire whisk to avoid lumps. Season with salt and black pepper. A thick bechamel sauce is obtained. Set it aside to cool.
Strain the zucchini from the liquid. Put them in a deep bowl. Grate the yellow cheese and ham and they are added to them. Crack the eggs and separate the whites and yolks.
Place the egg whites in the bowl of a mixer and add the egg yolks to the béchamel. Stir the sauce and add it to the zucchini. The mixture is stirred.
Beat the egg whites, until a white mixture is obtained. Add the mixture to the zucchini mixture and mix carefully.
Prepare a mold by greasing it and sprinkling it with breadcrumbs. The mixture is poured into the mold.
The soufflé is baked at 360°F (180°C), until it aquires a golden brown color.
The zucchini soufflé with bechamel is ready.
