• 1 lb (450 g) courgettes
• 1 oz (28 g) butter
• 2 tablespoons flour
• ¼ pint full or semi-skimmed milk
• 1 oz grated cheese (preferably parmesan)
• 2 whole eggs
• 2 extra whites of egg
• Salt and pepper

Method:

1. Cut the courgettes into ½ inch slices and cook them gently in a little water until they are tender. Strain off the liquid thoroughly and put the courgettes through a blender.
2. Make a sauce with the butter, flour and milk and, when it is smooth, add the courgette puree.
3. Cook for another minute or two and then add the cheese, welll-beaten egg yolks and seasoning.
4. Allow the mixture to cool and then fold in well-beaten egg whites.
5. Pour into a greased 2 pint (1.1 litre) souffle dish, stand in a baking tin containing a litttle water and cook in the middle of a pre-heated oven at Gas Mark 4 (350°C/180°F) for about 40 minutes until the souffle has set.

Serves 4.