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Ingredients:


· 1 medium zucchini, grated

· ¼ tsp salt

· 1-1/2 oz unsalted butter

· ¼ cup flour (sifted-check for infestation)

· ¼ tsp dry mustard

· 1 cup milk

· ¼ lb feta cheese, crumbled

· 1-1/3 tbsp grated Parmesan cheese

· 4 eggs, large, separated, whites beaten to stiff peaks


Directions:


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.

10. Gradually stir in milk.

11. Increase heat to high, stirring until mixture boils and thickens.

12. Transfer mixture to a bowl, cool slightly.

13. Stir in cheeses, zucchini, and egg yolks.

14. Mix thoroughly.

15. Fold egg whites into zucchini mixture in small batches.

16. Divide mixture into 4 small ovenproof dishes.

17. Arrange dishes on oven tray and bake about 25 minutes, or until golden.

18. Serve and Enjoy!!!



Source: Devora

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