2% M.F. milk
Lemon juice
Olive oil
Onion, finely chopped
Garlic cloves, finely chopped
Fresh rosemary, finely chopped
Large zucchinis, grated and drained
Sweet potato, grated
All-purpose flour
Parmesan, grated
Baking powder
Large eggs
Dried tomatoes, finely chopped
Salt and pepper
Preheat the oven to 180 °C (350 °F). Line a loaf pan with parchment paper.
In a glass, mix the milk with the lemon juice. Let stand for 5 minutes.
In a non-stick skillet, over medium heat, cook the onion, garlic, and rosemary in olive oil for 5 minutes.
In a large bowl, combine the zucchinis, sweet potato, flour, parmesan, and baking powder. Incorporate the onion preparation, eggs, lemon milk, dried tomatoes, salt, and pepper, and mix until all the ingredients are moist.
Pour the preparation into the mold and cook in the oven for 1 hour and 30 minutes or until the soufflé is golden and a toothpick inserted in the middle comes out clean.
Let cool for 30 minutes before serving.
