Yield: 2 to 4)
|2 mediums||Zucchinis, grated|
|¼ cup||Plain flour|
|1 teaspoon||Dry mustard|
|150 eaches||Feta cheese, crumbled|
|3 tablespoons||Freshly grated Parmesan cheese|
|4 eaches||Eggs, separated|
SOURCE: VOGUE JAN'94
TO SERVE: MIXED GREEN SALAD
Place the zucchini in a colander, sprinkle with salt, toss lightly and set aside to drain for 30 minutes. Rinse the zucchini under cold running water, squeeze out any excess liquid and set aside. Melt the butter in a saucepan stir in the flour and mustard and cook over medium heat, stirring constantly for 1 minute. Remove th saucepan from the heat, gradually stir in the milk, then return the saucepan to the heat and cook, stirring until the mixture boils and thickens.
Transfer the mixture to a large bowl and stir in the cheeses, prepared zucchini and egg yolks. Butter 4 x 1 cup oven-proof molds.
Beat the egg whites in a medium-size bowl until they form soft peaks, then fold into the zucchini mixture gradually. Pour the mixture into the molds and bake in 180'C oven for about 25 minutes or until the souffles have risen and the tops are golden brown. Remove from the oven and serve immediately with a Mixed Green Salad with Marinated Artichokes. Bon Appetit - Exec.Chef Magnus Johansson - Submitted By SHERREE JOHANSSON On 1994-08-02,1013