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Zucchini and Feta Cheese Souffles

Makes: 6 servings
Prep 20 mins Bake 375°F 20 mins Stand 30 mins
Zucchini and Feta Cheese Souffles
  • 2  cups  shredded zucchini
  • 1  teaspoon  salt
  • 3  tablespoons  margarine or butter
  • 1/4  cup  all-purpose flour
  • 1  teaspoon  dry mustard
  • 1/4  cup  milk
  • 1/2  cup  crumbled feta cheese
  • 1  tablespoon  grated Parmesan cheese
  • 4  eggs, separated

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 174,
  • Fat, total (g) 12,
  • chol. (mg) 154,
  • sat. fat (g) 4,
  • carb. (g) 8,
  • fiber (g) 1,
  • pro. (g) 8,
  • vit. A (RE) 185,
  • vit. C (mg) 2,
  • sodium (mg) 276,
  • calcium (mg) 111,
  • Percent Daily Values are based on a 2,000 calorie diet

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