Dill Flavored Zucchini Souffle
|Zucchini||2 Small, grated to make 1 cup|
|Butter/Margarine||3 Tablespoon, divided|
|Minced green onions/Shallots||2 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|White pepper||To Taste|
|Cayenne||To Taste (Few Grains)|
|Dried dill/Dried basil||1⁄2 Teaspoon|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Egg white||1 (Extra)|
Coarsely grate unpeeled zucchini onto sheet of foil (measure 1 cup) and sprinkle lightly with salt.
Let stand about 20 minutes.
Press and squeeze out excess moisture.
Melt 1 tablespoon of the butter in a small heavy saucepan.
Add green onions or shallots and cook gently until soft.
Add zucchini and stir over low heat until well coated with fat and most of moisture has cooked out, 2 or 3 minutes.
Transfer onions and zucchini to small bowl.
In the same pan, melt 2 tablespoons of butter and blend in flour.
Cook a minute or two without browning, then add milk.
Stir over moderate heat until sauce boils and thickens.
Season with salt, white pepper or cayenne, and dill or basil.
Beat in egg yolks, one at a time, stir in zucchini and cheese, leaving 1 tablespoon cheese for the top.
Beat egg whites with a pinch of salt until they stand in upright peaks when beater is withdrawn.
Stir a big spoonful of egg whites into sauce and blend it in lightly.
Fold in the rest of the egg whites quickly and lightly.
Turn into a greased 6-cup, straight-sided souffle dish or casserole.
Sprinkle with remaining cheese.
Bake at 375°F for 30 to 35 minutes, until puffed and lightly browned.
Serve at once.