Greek Feta Cheese Soufflés

• medium zucchini, grated1
• salt↗1⁄4 teaspoon
• unsalted butter↗2 ounces
• flour↗1⁄4 cup
• dry mustard1⁄4 teaspoon
• milk↗1 cup
• feta cheese, crumbled↗1⁄4 lb
• grated parmesan cheese4 teaspoons
• eggs, separated, whites beaten until stiff peaks↗4

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Sprinkle salt over zucchini in a colander and toss lightly.

3. 3

   Let sit in a bowl 30 minutes.

4. 4

   Drain.

5. 5

   Rinse zucchini under cold water and drain.

6. 6

   Squeeze out excess liquid.

7. 7

   Set aside.

8. 8

   Melt butter in a saucepan over medium heat.

9. 9

   Gradually stir in flour and mustard. Gradually stir in milk.

10. 10

    Increase heat to high, stirring until mixture boils and thickens.

11. 11

    Transfer mixture to a bowl; cool slightly. Gently add 4 beaten egg yolks.

12. 12

    Stir in cheeses, zucchini mixture in small batches. Gently, fold in stiff beaten egg whites.

13. 13

    Divide mixture into 4 small ovenproof dishes.

14. 14

    Arrange dishes on oven tray and bake about 25 minutes, or until golden.