Zucchini & Feta Cheese Souffles Recipe
Ingredients
| Zucchini | 2 Cup (32 tbs), shredded | |
| Salt | 1 Teaspoon | |
| Butter | 3 Tablespoon | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Dry mustard | 1⁄4 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Feta cheese | 1⁄2 Cup (8 tbs), crumbled | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Egg yolks | 4 | |
| Egg whites | 4 |
Nutrition Facts
Serving size: Complete recipe
Calories 1503 Calories from Fat 711
% Daily Value*
Total Fat 80 g123.8%
Saturated Fat 46.9 g234.4%
Trans Fat 0 g
Cholesterol 936.7 mg312.2%
Sodium 4649.4 mg193.7%
Total Carbohydrates 59 g19.6%
Dietary Fiber 3.6 g14.4%
Sugars 26.1 g
Protein 134 g267.2%
Vitamin A 61.9% Vitamin C 70.3%
Calcium 100.6% Iron 27%
*Based on a 2000 Calorie diet
Directions
30 minutes. Rinse and drain. Squeeze out excess liquid. Set aside.
2 In a medium saucepan melt the margarine or butter. Stir in flour and dry mustard. Add milk. Cook and stir until thickened and bubbly. Remove from heat. Stir in the zucchini, feta cheese, and Parmesan cheese. In a large mixing bowl beat egg yolks with a fork. Gradually stir in zucchini mixture.
3 In a mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold half of the beaten egg whites into the zucchini mixture. Gently fold remaining whites into zucchini mixture. Spoon into prepared souffle dishes or custard cups.
4 Bake in a 375° oven for 20 to 25 minutes or until a knife inserted near the center of each comes out clean.
Chef
