5 each zucchini
1 teaspoon unsalted butter
2 teaspoons flour
1/4 cup milk
1 each egg yolk
2 teaspoons cheddar cheese
1/4 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 each egg white
Servings: 20
1. 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.
2. Line a baking sheet with parchment paper. Place zucchini cups upright onto baking sheet.
3. 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.
4. Place baking sheet onto top rack of oven. Bake at 425 degrees for 5-8 minutes, until puffed and golden serve immediately.
Servings: 20
1 teaspoon unsalted butter
2 teaspoons flour
1/4 cup milk
1 each egg yolk
2 teaspoons cheddar cheese
1/4 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 each egg white
Servings: 20
1. 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.
2. Line a baking sheet with parchment paper. Place zucchini cups upright onto baking sheet.
3. 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.
4. Place baking sheet onto top rack of oven. Bake at 425 degrees for 5-8 minutes, until puffed and golden serve immediately.
Servings: 20
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