Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Feta Zucchini Souffle
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 eggs, at room temperature, separated
1/4 cup flour
1/2 cup feta cheese
2 cups zucchini
3 tablespoons butter
1/4 teaspoon dry mustard
1 tablespoon Parmesan cheese
1 cup milk
directions
Preheat oven to 375 degrees F.
Shred zucchini before measuring. Sprinkle with salt and let stand for 30 minutes or do the night before and wrap in a towel. Squeeze out moisture in zucchini.
Mix flour and mustard together and set aside.
In a saucepan, melt butter and stir in flour. Mix in milk and cook until thick like pudding. Take off heat and mix in zucchini, feta (crumbled), and Parmesan. Mix with egg yolks in large bowl.
Beat egg whites until stiff. Fold into yolk mixture.
Pour into greased 8 ounce ramekins (souffle dishes). Bake for 20 minutes.
added by
dancersrecipes
nutrition data
280 calories, 20 grams fat, 12 grams carbohydrates, 13 grams protein per serving. This recipe is low in carbs.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
January 18, 2006
The mustard and feta is what made this dish extremely likeable. You can bake this in a greased pie pan instead of individual ramekins. Make sure to get as much liquid out of the zucchini as possible so your souffle will puff up properly.