Baked Courgette Souffle

2 tablespoons polyunsaturated vegetable oil
750I/2 lb courgettes, grated
50 g/2 (oz polyunsaturated margarine
50 g/2 oz wholemeal flour
250 ml/8 fl oz skimmed milk
3 eggs, separated
salt
freshly ground black pepper
Tomato sauce:
25 g/1 oz polyunsaturated margarine
450 g/1 lb tomatoes, skinned and chopped
1 tablespoon chopped parsley
1 tablespoon snipped chives

Heat the oil in 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 nixell. 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 1.2 litre/2 pint ovenproof dish and place in a roasting tin containing 2.5 cm /1 inch water. Cook in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for 55 minutes to 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 au electric blender until smooth; strain.

Serve the souffle immediately, with the tomato sauce handed separately.

SERVES.1 to 6