For the zucchini souffle, cut away the stem end and flower end of the zucchini. Grate the zucchetti on a rösti grater, place in a sieve, sprinkle lightly with salt and pull.
Carefully wash the tomatoes and cut them into small pieces.
Butter the bottom of a souffle dish (about 20cm in diameter). Do not butter the walls, so that the souffle stays longer.
For the sauce, bring the flour, milk and cream to a gentle boil while stirring. Gently bubble until the sauce becomes really thick.
Now remove the frying pan from the heat, stir in the cream cheese and egg yolks and season to taste with the tomatoes, plucked savory leaves, salt and freshly ground pepper.
Preheat the oven to 200 °C.
Squeeze the zucchetti thoroughly in a sieve. Mix into the cheese sauce. Beat the egg whites with the baking powder until stiff and then fold them into the zucchini mixture. Pour into the mold, running your index finger along the edge: That’s how you get the typical souffle cup! Bake in the lower part of the hot oven for thirty to forty minutes.
Bring the zucchetti souffle to the table immediately!!! It goes well with mixed salad.
Do not open the oven during baking, otherwise the souffle will collapse! The baking time (sometimes also the baking temperature) depends primarily on the type of baking dish: large shallow dishes take less time than small high ones. For portion molds (with about 200ml capacity), the baking time is about twenty min.