Pour olive oil into a non-stick GN container or, for smaller portions, into a Retigo pan. Using a vegetable peeler, slice the zucchini into thin strips and place them on top. Sauté the zucchini in hot air mode at 200°C for 10 minutes. Then stir, add tomato paste, tomatoes, garlic, and broth, and simmer for another 10 minutes. Remove the container, stir well, add the Parmesan and spices, season to taste, and keep warm. For the soufflé, make a béchamel from butter, flour, and milk, and season it with spices. Separate the eggs, stir the egg yolks and Parmesan into the still warm béchamel, and set aside. Whip the egg whites until stiff and fold them in. Fill the mixture not too high into previously buttered and floured molds. Bake in the preheated combi steam oven in combi steam mode at 130°C, 40% fan speed, pulsed fan, and 30% humidity for about 40 minutes. Serve with the zucchini noodles and serve immediately.