• 1 medium zucchini, grated
• 1/4 tsp. salt
• 2 ounces unsalted butter
• 1/4 cup flour
• 1/4 tsp. dry mustard
• 1 cup milk
• 1/4 lb. feta cheese, crumbled
• 1 Tbs. plus 1 tsp. grated Parmesan cheese
• 4 eggs, separated, whites beaten to stiff peaks

Preheat oven to 350°F. Sprinkle salt over zucchini in a colander and toss lightly. Let sit in a bowl 30 minutes. Drain. Rinse zucchini under cold water and drain. Squeeze out excess liquid. Set aside. Melt butter in a saucepan over medium heat. Gradually stir in flour and mustard Gradually stir in milk. Increase heat to high, stirring until mixture boils and thickens. Transfer mixture to a bowl'; cool slightly. Stir in cheeses, zucchini, and egg yolks. Mix thoroughly. Fold egg whites into zucchini mixture in small batches. Divide mixture into 4 small ovenproof dishes. Arrange dishes on oven tray and bake about 25 minutes, or until golden.

Per serving: calories 320, fat 24.6g, 69% calories from fat, cholesterol 253mg, protein 13.7g, carbohydrates 11.6g, fiber 0.8g, sugar 5.6g, sodium 471mg, diet points 8.8.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.0, Fruit: 0.0, Bread: 0.5, Lean meat: 1.5, Fat: 3.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chablis, Chenin Blanc, or Beaujolais.