This casserole is a celebration of vegetables! Look at the list of ingredients. Their variety is stunning! That’s why the complexity of this dish flavors conquers the taste buds of vegetarians and carnivores alike. Just like any other layered dish, benefits from being cooked in advance, set in a refrigerator for a few hours and reheated portioned right before serving. It helps to develop flavors and keep colorful layers presentable.
Nothing compares to our childhood food. Our mind recognizes it immediately no matter how old we are and brings back our sweetest memories. This recipe is Elena’s family recipe, from Odessa region. At first, I felt frustrated I don’t know English better to translate her story properly. But then, is it really possible not to loose in translation the beauty of Odessa flavorful way of storytelling?
Every time I taste this delicate and elegant dessert I can’t believe it is made of ordinary zucchini. Look at the color! The younger and smaller zucchinis you use, the higher the ratio of dark green skin and the more vivid green your soufflé is. Be patient. Just like other soufflés, this one needs to be cooled very slowly. You have to give it a lot of time to set by reducing the temperature gradually and by keeping it refrigerated for a few hours before reheating and serving.