Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1		grated	33.32	6.0956	2.3716	0.6272
salt	1/4	teaspoon		-	-	-	-
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
mustard	1/4	teaspoon		0.0787	0.0136	0.0083	0.0012
milk	1	cup		148.84	11.6632	7.686	7.9788
feta cheese	1/4		crumbled	99.0	1.5338	5.3288	7.98
parmesan cheese	4	teaspoons	grated	24.6667	2.6667	2.6667	0.3333
egg	4		separated beaten	286.0	1.44	25.12	19.02

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.