Feta zucchini souffle

Feta Zucchini Souffle

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4 eggs at room temperature, separated
1/4 cup flour
1/2 cup feta cheese
2 cups zucchini
3 Tablespoons butter
1/4 teaspoon dry mustard
1 Tablespoon Parmesan
1 cup milk

Preheat oven to 375 degrees. Shred zucchini before measuring. Sprinkle with salt and let stand for 30 minutes or do the night before and wrap in a towel. Squeeze out moisture in zucchini. Mix flour and mustard together and set aside. In a saucepan, melt butter and stir in flour. Mix in milk and cook until thick like pudding. Take off heat and mix in zucchini, feta (crumbled), and Parmesan. Mix with egg yolks in large bowl. Beat egg whites until stiff. Fold into yolk mixture. Pour into greased 8 ounce ramekins (souffle dishes). Bake for 20 minutes.

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