| 2 Cups Shredded Zucchini |
| 1 Tsp. Salt |
| 3 Tbsp. Butter |
| 1/4 Cup Flour |
| 1 Tsp. Dry Mustard |
| 1 Cup Milk |
| 1/4 Cup Chopped Onion |
| 1/4 Cup Crumbled Feta Cheese |
| 1/4 Cup Grated Parmesan Cheese |
| 4 Eggs Separated |
| From the kitchen of Sandi Smith |
Place shredded zucchini in a colander; sprinkle with the salt and toss lightly. Let stand 30 minutes. Rinse and drain. Squeeze out excess liquid; set aside.In a saucepan melt butter. Stir in flour and mustard. Add chopped onions and milk. Cook and stir until bubbly. Remove from heat. Stir in zucchini and cheeses. In a large bowl beat yolks with a 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 the zucchini mixture. Gently fold remaining whites into zucchini mixture. Spoon into six 6-oz. greased souffle dishes or custard cups.Bake at 375° F for 30-35 minutes or until a knife inserted near center comes out clean. Serve immediately.