Greek Feta Cheese Soufflés – a delicious recipe with zucchini, salt, butter, flour, mustard, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
Sprinkle salt over zucchini in a colander and toss lightly.
3
Let sit in a bowl 30 minutes.
4
Drain.
5
Rinse zucchini under cold water and drain.
6
Squeeze out excess liquid.
7
Set aside.
8
Melt butter in a saucepan over medium heat.
9
Gradually stir in flour and mustard. Gradually stir in milk.
10
Increase heat to high, stirring until mixture boils and thickens.
11
Transfer mixture to a bowl; cool slightly. Gently add 4 beaten egg yolks.
12
Stir in cheeses, zucchini mixture in small batches. Gently, fold in stiff beaten egg whites.
13
Divide mixture into 4 small ovenproof dishes.
14
Arrange dishes on oven tray and bake about 25 minutes, or until golden.
448
kcal
Calories
34
g
Fat
11
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 medium zucchini, grated, 1/4 teaspoon salt, 2 ounces unsalted butter, 1/4 cup flour, and more.
Yes, Greek Feta Cheese Soufflés falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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