What To Do With Zucchini

Are y'all tired of me talking about food yet? 

Since I finished posting our pictures and memories of South Africa, it seems like food is all I ever talk about around here!

Please bear with me as I use this blog as my memory one more time...and I post another recipe that I do not want to forget when next summer rolls around.

A few weeks ago I made the Zucchini and Feta Cheese Souffles from Better Homes and Gardens website.   Jim watched me doing the prep work and told me that I was getting far too complicated in my cooking.  He insinuated that I was trying to be more like Amanda E., our Master Chef South Africa...and he was absolutely right.  I loved how special she made us feel at her table each evening.  Not everything has to be gourmet, but she presented it in such a fashion that you thought it was. 

And so, with Amanda in mind, I give you:

Better Homes and Gardens Zucchini and Feta Cheese Souffles
2 cups shredded zucchini
1 teaspoon salt
3 tablespoons butter
1/4 cup all-purpose flour
teaspoon dry mustard
1/4 cup milk
1/2 cup crumbled feta cheese
1 tablespoon grated Parmesan cheese
4 eggs, separated

Place shredded zucchini in a colander, sprinkler with the salt and toss lightly.  Let stand for 30 minutes.  Rinse and drain.  Squeeze out excess liquid; set aside.

In a saucepan melt 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 fork.  Gradually stir in zucchini mixture.

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 6 ounce greased souffle dishes or custard cups.

Bake in 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.

And, might I add that as soon as Jim tasted it all of that 'complicated' talk went right out of my husband's head!  It suddenly became a "Keeper" recipe and he suggested that it would be best served at an Adult-type meal.  Will ate two custard cups worth, but Bri and Brian weren't thrilled with it.  Of course, neither of them are big egg-eaters either.  Brian said it was 'okay', but he likes the stuffed summer squash better...and Bri...well, she just gave hers to her daddy to eat!

I'm still waiting on those summer squash recipes from you guys!  Heaven knows that we have them running out of our ears right now!