A gorgeous dish that’s as tasty as it looks, this Courgette Rolls Soufflé is made with basic ingredients for a simple, but wonderfully filling meal. Although this recipe uses eggs (which are a great source of protein) to make a soufflé, if you’re vegan you can make a tomato sauce or white sauce instead, turning this recipe into a baked dish rather than a soufflé.

This recipe also uses my homemade Spinach Pesto drizzled over the top to give your Courgette Rolls Soufflé a delicious taste. If you don’t have any pesto at the ready, this spinach pesto recipe is so quick and simple, you can quickly make a batch in 5 minutes.

Other Recipes Like This…

For more more warm and nourishing baked dishes, try my hasselback Purple Sweet Potatoes Baked in Vegan Cheesy Sauce, my Vegan Cauliflower & Broccoli Cheese Casserole and my Vegan Lentil & Courgette Parmigiana topped with a nutritional yeast mix for that cheesy flavour. These recipes are all vegan, the first two of which are made with my versatile Vegan Cheesy Sauce.

Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

courgettes

3 large eggs

1 tsp chopped garlic

1 tsp chopped green chillies

2 tbsp chopped red onions

140 ml single cream (I used Elmlea plant base single cream)

salt to taste

pepper to taste

homemade spinach pesto

cheese of your choice ( I used mozzarella)

Method

Slice your courgettes thinly lengthwise (I used a Mandoline)

Roll up your sliced courgettes tightly

Line up your rolls in a baking dish

In a bowl, crack 3 large eggs (great source of protein)

Add your chopped garlic

Add your chopped green chillies

Add your chopped red onions

Pour in 140ml single cream & whisk everything

Add salt & pepper. Whisk again

Pour your egg sauce into the baking dish with your rolled courgettes

Spread some spinach pesto over everything

Add your cheese

Cook in a preheated oven at 200C for 15-20mins

The egg will have souffléd & the courgette rolls will still be crispy

Category15min Recipes