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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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