Zucchini and Feta Cheese Souffles

2 cups shredded zucchini

3 tbsp butter or margarine

1/4 cup all purpose flour

1/4 tsp dry mustard

1 cup milk

1/3 cup crumbled feta cheese

1 tbsp grated parmesan cheese

4 eggs separated

Place shredded zucchini in a colander; sprinkle with

1 tsp salt and toss lightly. Let stand 30 minutes.

Rinse and drain. Squeeze out excess liquid; set aside.

In a saucepan melt butter or margarine. Stir in flour

and mustard. Add milk. Cook and stir till 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 till stiff peaks form. Fold half of whites

into zucchini mixture. Gently fold remaining whites into

zucchini mixture. Spoon into six 6 oz greased souffle

dishes or custard cups. Bake in a 375 oven 20-25 minutes

or 'til a knife inserted near center comes out clean.

Serve immediately.