Zucchini And Feta Souffle
|Coarsely shredded zucchini||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Crumbled feta cheese||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Eggs||4 , separated|
|Freshly grated parmesan cheese||2 Tablespoon|
1. Preheat the oven to 375 degrees.
2. Put the zucchini in a colander and sprinkle with the salt and let stand for 30 minutes. Rinse well, drain, and put in a double thickness of cheesecloth to squeeze out as much liquid as possible. Reserve.
3. Melt the butter in a large saucepan and saute the scallions briefly. Stir in the flour and cook, stirring, for 2 minutes. Gradually stir in the milk. Bring to a boil, stirring, and cook for 2 minutes.
4. Stir in the zucchini, feta, and pepper. Blend some of the hot mixture into the egg yolks and return to the pan. Beat the five egg whites until stiff but not dry and fold into the zucchini mixture until no streaks of white remain. Turn into an oiled 2-quart souffle dish. Bake for 40 minutes, or until well puffed and golden.