Instructions: Place a 2- to 3-quart souffle dish in a shallow pan such as a broiler pan, and fill the pan with enough water to come about 2/3 of the way up the souffle dish. Remove souffle dish from the water and coat inside with oil.

In a medium skillet, heat the olive oil over medium heat. Fry onion and garlic until golden yellow. Add rosemary, sage and zucchini and cook for 1 to 2 minutes. Pour in the cream; cook, stirring, until cream is reduced by about half. Take off the stove and allow to cool a little.

Stir the egg yolks and parmesan cheese into the zucchini mixture. Season to taste with salt, pepper and nutmeg.

Beat egg whites to stiff peaks; carefully fold into zucchini mixture. Spoon mixture into the oiled souffle dish; set the souffle dish into the water bath and place in the oven. Bake for 30 to 35 minutes, or until the souffles top is golden brown.

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