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Stuffed Zucchini With Cheese Soufflé
- Zucchini 4
- Eggs 4, separated
- Butter 80 g
- Parsley 1 tbsp, fresh and chopped
- Nutmeg 1 pinch, freshly grated
- Cheese 150 g, e.g. Emmental or Gruyère, freshly grated
- Cream 4 tbsp, min. 30% fat content
- Crème fraîche 2 tbsp
- Flour 2 tbsp, all-purpose variety
Directions:View on Fine Dining Lovers
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