Close
Ingredients
| canned zucchini: 2 cups |
| salt: 1 tsp |
| margarine (oleo): 3 Tbl |
| all-purpose flour (unsifted): 1/4 cup |
| whole milk: 1/4 cup |
| feta cheese (crumbled): 1/2 cup |
| parmesan cheese (grated): 1 Tbl |
| eggs: 4 |
Zucchini and Feta Cheese Souffles
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
1. Place shredded zucchini in a colander; sprinkle with the salt and toss lightly. Let stand 30 minutes. Rinse and drain. Squeeze out excess liquid; set aside.
2. In a saucepan melt margarine or butter. Stir in flour and mustard. Add milk. Cook and stir until bubbly. Remove from heat. Stir in zucchini and cheeses. In a large bowl beat yolks with a fork. Gradually stir in zucchini mixture.
3. In a mixing bowl beat whites with an electric mixer until stiff peaks form. Fold half of the whites into zucchini mixture. Gently fold remaining whites into zucchini mixture. Spoon into six 6-ounce greased souffle dishes or custard cups.
4. Bake in a 375 degree F oven for 20 to 25 minutes or until a knife inserted near center comes out clean. Serve immediately. Makes 6 side-dish servings.