Zucchini and feta cheese Souffles:
2 C shredded zucchini
3 T. butter
1/4 C. flour
1/4 t. dry mustard
1 C. milk
1/2 C. crumbled feta
1 T. grated parmesan
4 eggs separated
preheat oven to 375
mix zucchini with 1 t. salt and set in colander for 30 min.
rinse, drain, squeeze dry.
melt butter, add flour and mustard then milk.
stir until bubbly.
remove from heat and add zucchini and cheeses.
beat egg yolks and add to mixture.
beat egg whites to form stiff peaks and fold into mixture.
spoon into 6 greased 6-oz souffle or custard cups.
Bake 25 minutes