Greek Feta Cheese Soufflés

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

A nice feta cheese Souffle. Serve with Chablis, Chenin Blanc or Beaujolais wine. Enjoy

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Sprinkle salt over zucchini in a colander and toss lightly.
  3. Let sit in a bowl 30 minutes.
  4. Drain.
  5. Rinse zucchini under cold water and drain.
  6. Squeeze out excess liquid.
  7. Set aside.
  8. Melt butter in a saucepan over medium heat.
  9. Gradually stir in flour and mustard. Gradually stir in milk.
  10. Increase heat to high, stirring until mixture boils and thickens.
  11. Transfer mixture to a bowl; cool slightly. Gently add 4 beaten egg yolks.
  12. Stir in cheeses, zucchini mixture in small batches. Gently, fold in stiff beaten egg whites.
  13. Divide mixture into 4 small ovenproof dishes.
  14. Arrange dishes on oven tray and bake about 25 minutes, or until golden.
Most Helpful

This was my first-ever attempt at a souffle, and what a success! Pleasing to the eye, easy to make, and a very subtle but lovely taste. Highly recommend this as a side dish to a spicy or more intensely-flavored main dish. I served this with Pan Steaks with Garlic-Mustard Sauce #86898, and it was the perfect compliment. Thanks for posting, Barb !

FlemishMinx April 19, 2004