Courgette Rolls Soufflé

Courgette wheels

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.

[cooked-sharing]

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
1

Slice your courgettes thinly lengthwise (I used a Mandoline)

2

Roll up your sliced courgettes tightly

3

Line up your rolls in a baking dish

4

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

5

Add your chopped garlic

6

Add your chopped green chillies

7

Add your chopped red onions

8

Pour in 140ml single cream & whisk everything

9

Add salt & pepper. Whisk again

10

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

11

Spread some spinach pesto over everything

12

Add your cheese

13

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

14

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

Ingredients

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)

Directions

Method
1

Slice your courgettes thinly lengthwise (I used a Mandoline)

2

Roll up your sliced courgettes tightly

3

Line up your rolls in a baking dish

4

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

5

Add your chopped garlic

6

Add your chopped green chillies

7

Add your chopped red onions

8

Pour in 140ml single cream & whisk everything

9

Add salt & pepper. Whisk again

10

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

11

Spread some spinach pesto over everything

12

Add your cheese

13

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

14

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

Courgette Rolls Soufflé

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