Zucchini and fetta cheese souffles Recipe

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Zucchini and fetta cheese souffles

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Cheese, Cheese & Eggs, Quiches & Souffles, Side-dishes, Souffles, Vegetables, Zucchini

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Ingredients:

Procedures:

1	Place the zucchini in a colander, sprinkle with salt, toss lightly and set aside to drain for 30 minutes.
2	Rinse the zucchini under cold running water, squeeze out any excess liquid and set aside.
3	Melt the butter in a saucepan stir in the flour and mustard and cook over medium heat, stirring constantly for 1 minute.
4	Remove th saucepan from the heat, gradually stir in the milk, then return the saucepan to the heat and cook, stirring until the mixture boils and thickens.
5	Transfer the mixture to a large bowl and stir in the cheeses, prepared zucchini and egg yolks.
6	Butter 4 x 1 cup oven-proof molds.
7	Beat the egg whites in a medium-size bowl until they form soft peaks, then fold into the zucchini mixture gradually.
8	Pour the mixture into the molds and bake in 180"c oven for about 25 minutes or until the souffles have risen and the tops are golden brown.
9	Remove from the oven and serve immediately with a mixed green salad with marinated artichokes.
10	Bon appetit - exec.chef magnus johansson - submitted by sherree johansson on 1994-08-02,1013