For the zucchini couscous soufflé, first wash the zucchini and grate finely. Finely chop the onion and sauté in a little oil until translucent. Add the grated zucchini and roast quickly over high heat, stirring until cooked and the liquid that has escaped has evaporated. Season with salt, pepper and mixed herbs (basil, thyme, marjoram).
Prepare couscous with vegetable soup and steam until soft. Separate eggs and beat snow. Mix yolks with curd cheese. Combine zucchini mixture, couscous and yolk-curd mixture and fold in snow. Season with pressed garlic and salt, pepper, herbs.
Pour the mixture into a baking dish, sprinkle with grated cheese and bake in a preheated oven with hot air, at about 175 °C, for 40 minutes. The surface of the zucchini couscous soufflé should be golden brown.