Prep: 20 minutes
Bake: 20 minutes
Ingredients
- 2 cups shredded zucchini
- 1 teaspoon salt
- 3 tablespoons margarine or butter
- 1/4 cup all-purpose flour
- teaspoon dry mustard
- 1/4 cup milk
- 1/2 cup crumbled feta cheese
- 1 tablespoon grated Parmesan cheese
- 4 eggs, separated
Directions
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 soufflé 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.