INGREDIENTS

INSTRUCTIONS

Place the zucchini in a colander, sprinkle with salt, toss lightly  and
set aside to drain for 30 minutes. Rinse the zucchini under cold
running water, squeeze out any excess liquid and set aside. Melt the
butter in a saucepan stir in the flour and mustard and cook over
medium heat, stirring constantly for 1  minute. Remove th saucepan
from the heat, gradually stir in the milk, then return the saucepan  to
the heat and cook, stirring until the mixture boils and thickens.
Transfer the mixture to a large bowl and stir in the cheeses,  prepared
zucchini and egg yolks. Butter 4 x 1 cup oven-proof molds.  Beat the
egg whites in a medium-size bowl until they form soft peaks,  then fold
into the zucchini mixture gradually. Pour the mixture into  the molds
and bake in 180'C oven for about 25 minutes or until the  souffles have
risen and the tops are golden brown. Remove from the  oven and serve
immediately with a Mixed Green Salad with Marinated  Artichokes. Bon
Appetit - Exec.Chef Magnus Johansson -  Submitted By SHERREE JOHANSSON
On   1994-08-02,1013

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
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Calories: 1120
Calories From Fat: 754
Total Fat: 85.5g
Cholesterol: 585.2mg
Sodium: 2283.5mg
Potassium: 482.8mg
Carbohydrates: 33g
Fiber: <1g
Sugar: 7.4g
Protein: 55.4g