Greek Feta Cheese Soufflés - cooking recipe

Ingredients

1 medium zucchini, grated
1/4 teaspoon salt
2 ounces unsalted butter
1/4 cup flour
1/4 teaspoon dry mustard
1 cup milk
1/4 lb feta cheese, crumbled
4 teaspoons grated parmesan cheese
4 eggs, separated, whites beaten until stiff peaks

Preparation

Preheat oven to 350\u00b0F.
Sprinkle salt over zucchini in a colander and toss lightly.
Let sit in a bowl 30 minutes.
Drain.
Rinse zucchini under cold water and drain.
Squeeze out excess liquid.
Set aside.
Melt butter in a saucepan over medium heat.
Gradually stir in flour and mustard. Gradually stir in milk.
Increase heat to high, stirring until mixture boils and thickens.
Transfer mixture to a bowl; cool slightly. Gently add 4 beaten egg yolks.
Stir in cheeses, zucchini mixture in small batches. Gently, fold in stiff beaten egg whites.
Divide mixture into 4 small ovenproof dishes.
Arrange dishes on oven tray and bake about 25 minutes, or until golden.