BAKED COURGETTE SOUFFLE

Preparation Method :

• Heat the oil a large pan, add the courgettes and cook gently for 10 minutes, stirring occasionally.
• Melt the margarine in another pan, remove from the heat and stir in the flour.
• Add the milk and mix well. Return to the heat and slowly bring to the boil, stirring; simmer for 3 minutes.
• Cool slightly, then add the egg yolks, courgettes, and salt and pepper to taste.
• Whisk the egg whites until stiff and carefully fold into the mixture.
• Turn into a greased ovenproof dish and place in a roasting tin containing water.
• Cook in a preheated moderately hot oven for 1 hour.
• Meanwhile, make the tomato sauce. Melt the margarine in a pan and add the tomatoes, herbs, and salt and pepper to taste.
• Cook gently for 5 to 10 minutes, stirring occasionally. Sieve, or work in an electric blender until smooth; strain.
• Serve the souffle immediately, with the tomato sauce handed separately.