ZUCCHINI & FETTA CHEESE SOUFFLES

      Title: ZUCCHINI & FETTA CHEESE SOUFFLES
  Categories: Side dishes, Kooknet
       Yield: 2 To 4)
  
 MMMMM--------------------SOURCE: VOGUE JAN'94-------------------------
       2 md Zucchinis, grated
            Salt
      45 ea Butter
     1/4 c  Plain flour
       1 ts Dry mustard
       1 c  Milk
     150 ea Feta cheese, crumbled
       3 tb Freshly grated Parmesan
            -cheese
       4 ea Eggs, separated
 
 MMMMM----------------TO SERVE: MIXED GREEN SALAD---------------------
  
   Place the zucchini in a colander, sprinkle with salt, toss lightly
   and set aside to drain for 30 minutes. Rinse the zucchini under cold
   running water, squeeze out any excess liquid and set aside. Melt the
   butter in a saucepan stir in the flour and mustard and cook over
   medium heat, stirring constantly for 1  minute. Remove th saucepan
   from the heat, gradually stir in the milk, then return the saucepan
   to the heat and cook, stirring until the mixture boils and thickens.
   Transfer the mixture to a large bowl and stir in the cheeses,
   prepared zucchini and egg yolks. Butter 4 x 1 cup oven-proof molds.
   Beat the egg whites in a medium-size bowl until they form soft peaks,
   then fold into the zucchini mixture gradually. Pour the mixture into
   the molds and bake in 180'C oven for about 25 minutes or until the
   souffles have risen and the tops are golden brown. Remove from the
   oven and serve immediately with a Mixed Green Salad with Marinated
   Artichokes. Bon Appetit - Exec.Chef Magnus Johansson -
   
   Submitted By SHERREE JOHANSSON  On   1994-08-02,1013
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