|Butter||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||To Taste|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
|Cayenne pepper||1 Pinch|
|Dry mustard||1 Pinch|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Wash zucchini, cut lengthwise into halves.
Scoop out flesh of each zucchini half, leaving a shell.
Chop flesh and set aside.
Arrange zucchini shells in greased baking dish.
In a large saucepan, heat a little of the butter.
Add chopped zucchini; saute about 10 minutes, stirring constantly, until liquid is reduced and mixture resembles a thick puree.
Season with salt and pepper to taste.
In a heavy saucepan, heat remaining butter; add flour, stirring constantly about 1 minute until mixture is well blended and a smooth paste forms.
Remove saucepan from heat, add milk a little at a time, whisking constantly until mixture is well blended.
Place sauce back on low heat, stirring constantly about 2 minutes until a thick sauce forms.
Stir in egg yolks, one at a time, beating until each yolk is well blended.
Add zucchini pulp, cayenne, mustard, nutmeg and grated Parmesan cheese; stir well, remove from heat.
In a mixer bowl, beat egg whites about 3 minutes until stiff peaks form.
Fold whites into warm zucchini mixture.
Spoon this mixture into zucchini shells.
Bake in a 350°F. (180°C) oven for 25 minutes or until puffed and golden.