Greek Feta Cheese Souffls
A nice feta cheese souffle. Serve with chablis, chenin blanc or beaujolais wine. Enjoy
Steps
Preheat oven to 350f.
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.
Ingredients
zucchini, salt, unsalted butter, flour, dry mustard, milk, feta cheese, parmesan cheese, eggs