Title: Zucchini & gruyere cheese souffle
 Categories: Eggs, Cheese
      Yield: 6 - 8
 
MMMMM----------------SOURCE: SOUFFLE SPECTACULARS---------------------

MMMMM--------------------FROM: SALLIE AUSTIN-------------------------

MMMMM------------------------INGREDIENTS-----------------------------
  3 1/2 tb Butter
  4 1/2 tb Flour
  1 1/2 c  Milk
      6 ea Egg yolks
      8 ea Egg whites
        pn Salt
    1/8 ts Cream of tartar
      4 md Zucchini squash

MMMMM-------------------------DIRECTIONS------------------------------
    3/4    Zucchini & Cheese
    1/4    Zucchini & Cheese
 
  :       pn nutmeg
  :          salt & pepper
  :          Preheat oven to 400-F.
  :          Gruyere or Swiss cheese,
  :          -grated
  :          Parmesan cheese, finely
  :          -grated
  
  Slice the squash and cook uncovered in simmering water for 10 minutes
  or until almost soft and tender. Drain and keep the squash warm. Melt
  the butter and add the flour. Stir in the milk gradually with a wire
  whisk to make a thick smooth sauce. Remove from the heat and add the
  egg yolks one at a time. Fold in the squash, seasoning and the grated
  Gruyere or Swiss cheese. Beat the egg whites until stiff, adding a
  pinch of salt and the cream of tartar. Fold the squash mixture into
  the egg whites and spoon into a prepared 6 cup souffle dish. Sprinkle
  the surface of the unbaked souffle with grated Parmesan cheese. Place
  the souffle in the oven and immediately reduce the heat to 375-F.
  Bake 25 minutes. Courtesy of Shareware RECIPE CLIPPER 1.0