Ingredients

• 1 medium zucchini, grated
• 1/4 teaspoon salt
• 2 ounces unsalted butter
• 1/4 cup flour
• 1/4 teaspoon dry mustard
• 1 cup milk
• 1/4 lb feta cheese, crumbled
• 4 teaspoons grated parmesan cheese
• 4 eggs, separated, whites beaten until stiff peaks

Instructions

1. Preheat oven to 350°F.

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.