Wash the courgettes and cut into slices. Steam with the garlic clove for 20 mins (or 8 mins in the microwave under cling film) and mash.
Mix the mash with the REGILAIT powdered _ skimmed milk, flour and egg yolks.
Season and add the aromatic herbs.
Whip the egg whites into peaks and gently add to the mixture.
Pour the contents into a greased, floured soufflé mould.
Bake in the oven for 35 mins at 180° (gas mark 6).
Serve immediately.

Chef’s hint:
Great as a main meal with a few tomatoes as a starter.