Mini Zucchini Souffles

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title: mini zucchini souffles
categories: vegetarian, vegetable, appetizer
servings: 20

5 ea zucchini
1 t unsalted butter
2 t flour
1/4 c milk
1 ea egg yolk
2 t cheddar cheese
1/4 t dijon mustard
1/4 t salt
1/4 t pepper
2 ea egg white

flute zucchini with a zester or peeler, cutoff ends
cut each zucchini into 3/4-inch thick slices
using a melon baller, scoop out the top half of each slice steam zucchini
until almost tender
drain and cool
line a baking sheet with parchment paper
place zucchini cups upright onto baking sheet
heat butter in a small skillet
whisk in flour to make a blonde roux
whisk in milk, heat and stir until thickened
remove from heat
whisk in egg yolk, cheddar, mustard, salt, and pepper
fold stiff whites into yolk mixture
spoon into zucchini cups, filling to the top
place baking sheet onto top rack of oven
bake @ 425 degrees for 5-8 minutes, until puffed and golden
serve immediately

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