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Zucchini and Feta Cheese Souffles

Elevate brunch to new heights with these mini souffles, or serve them as a side dish with fish or chicken.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 20 mins 375°F
  • Stand: 30 mins

Zucchini and Feta Cheese Souffles



  1. Place shredded zucchini in a colander; sprinkle with the salt and toss lightly. Let stand 30 minutes. Rinse and drain. Squeeze out excess liquid; set aside.
  2. In a saucepan melt margarine or butter. Stir in flour and mustard. Add milk. Cook and stir until bubbly. Remove from heat. Stir in zucchini and cheeses. In a large bowl beat yolks with a fork. Gradually stir in zucchini mixture.
  3. In a mixing bowl beat whites with an electric mixer until stiff peaks form. Fold half of the whites into zucchini mixture. Gently fold remaining whites into zucchini mixture. Spoon into six 6-ounce greased souffle dishes or custard cups.
  4. Bake in a 375 degree F oven for 20 to 25 minutes or until a knife inserted near center comes out clean. Serve immediately. Makes 6 side-dish servings.

Nutrition Facts (Zucchini and Feta Cheese Souffles)

    Per serving:
  • 174 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 154 mg chol.,
  • 276 mg sodium,
  • 8 g carb.,
  • 1 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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