Individual Zucchini Soufflé

These individual soufflés are easy to make and make a lovely side or light lunch.

Serves: 6Hands-on: 20 minutesTotal: 45 minutesDifficulty: Medium

Serves: 6


  • 2 Tbsp. butter
  • 1⁄4 cup all-purpose flour
  • 1⁄4 tsp. dry mustard
  • 1 cup low-fat milk
  • 3⁄4 cup crumbled low-fat feta cheese
  • 3 Tbsp. grated Parmesan cheese
  • 2 cups shredded zucchini
  • 2 large eggs, separated, plus 4 egg whites
  • Nonstick cooking spray


  • Preheat oven to 375°F. In a medium saucepan, melt butter over medium-high heat. Blend in flour and mustard and add milk. Bring to a boil, reduce heat to low, and simmer for 2 to 3 minutes.
  • Remove from stove. Stir in the cheeses and zucchini.
  • Beat egg yolks and add to the cheese and zucchini mixture.
  • Whip egg whites with electric mixer until foamy and peaks form. Gently fold the egg whites into the zucchini mixture until well blended.
  • Coat 6 soufflé cups with cooking spray, and spoon mixture into the cups. Bake for 25 minutes.