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Zucchini and Feta Cheese Soufflés




Source of Recipe


western star meals


List of Ingredients




1 Medium Zucchini, grated
salt
45g Western Star Butter
¼ Cup Plain Flour
¼ Tsp Dry Mustard
1 Cup Milk
125g Fetta Cheese, crumbled
1 Tbsp Parmesan cheese, grated
4 Eggs, separated



Recipe



Preheat the oven to 180C.

In a colander or sieve, place the zucchini, sprinkle with salt and stand over a bowl for 30 minutes to drain. Rinse zucchini under cold water, drain, then squeeze out any excess liquid.

In a medium saucepan, melt the butter, then stir in the flour and mustard. Keep stirring over medium heat for 1 minute. Remove from the heat and gradually stir in the milk, then return to the heat and stir until the mixture boils and thickens.

Remove from the heat once thickened, transfer to a large bowl, and stir in the cheeses, zucchini and egg yolks.

In another bowl, beat the egg whites until soft peaks form, then fold into the zucchini mixture in 2 batches.

Pour the mixture into 4 ovenproof dishes (1 Cup capacity) and bake on an oven tray, in the oven for 25 minutes or until risen and golden brown. Serve immediately.