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. ---------------------------------------------------------------------------
Nutrition
Ingredients
