Greek Feta Cheese Soufflés

Submitted by Barb G.

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

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 4

ingredients

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

directions

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.

Reviews

[FlemishMinx]

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 !