Zucchini and Feta Cheese Souffles
Elevate brunch to new heights with these mini souffles. Or serve as a side dish with fish or chicken.
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Servings:
Makes 6 side-dish servings.
Ingredients
-
2 cups shredded zucchini
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1 teaspoon salt
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3 tablespoons margarine or butter
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1/4 cup all-purpose flour
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teaspoon dry mustard
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1/4 cup milk
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1/2 cup crumbled feta cheese
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1 tablespoon grated Parmesan cheese
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4 eggs, separated
Directions
1.
Place shredded zucchini in a colander; sprinkle with the salt and toss lightly. Let stand 30 minutes. Rinse and drain. Squeeze out excess liquid; set aside.
2.
In a saucepan melt margarine or butter. Stir in flour and mustard. Add milk. Cook and stir until bubbly. Remove from heat. Stir in zucchini and cheeses. In a large bowl beat yolks with a fork. Gradually stir in zucchini mixture.
3.
In a mixing bowl beat whites with an electric mixer until stiff peaks form. Fold half of the whites into zucchini mixture. Gently fold remaining whites into zucchini mixture. Spoon into six 6-ounce greased souffle dishes or custard cups.
4.
Bake in a 375 degree F oven for 20 to 25 minutes or until a knife inserted near center comes out clean. Serve immediately. Makes 6 side-dish servings.
Nutrition information
Calories 174, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 154 mg, Sodium 276 mg, Carbohydrate 8 g, Fiber 1 g, Protein 8 g. Daily Values: Vitamin A 18%, Vitamin C 4%, Calcium 11%.
Percent Daily Values are based on a 2,000 calorie diet
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