Ramekin of mushrooms and zucchini

1. Butteri four 1-½ to 2-cup individual souffle dishes.
2. Tossi zucchini and salt in colander.
3. Let drain 20 to 30 minutes.
4. place ½ cup flour in heavy large saucepan.
5. Whiski in milk all at once, place over high heat and whisk constantly until mixture boils and is thick and smooth, about 4 to 5 minutes.
6. Remove from heat.
7. Add ¼ cup butter and stir until melted.
8. Blend in ¼ teaspoon pepper and 1/8 teaspoon nutmeg.
9. Transfer to bowl and set aside to cool.
10. Melt 2 tablespoons butter in large skillet over medium-high heat.
11. Add mushrooms and green onion and saute until softened, about 5 minutes.
12. Squeeze zucchini as dry as possible.
13. Add to mushroom mixture.
14. Reducei heat to medium-low and cook until nearly dry, about 2 to 3 minutes.
15. Add 2 tablespoons flour and cook 2 minutes, stirring constantly.
16. Blend in cream, sherry and 1/8 teaspoon each pepper and nutmeg and cook until smooth and very thick.
17. Let cool.
18. beat eggs into milk mixture one at a time beating well after each addition.
19. Add ¾ cup grated swiss cheese with romano cheese and blend well.
20. Spread ½ cup cheese mixture in bottom of each prepared souffle dish.
21. Cover with mushroom mixture, divide evenly.
22. Top with cheese mixture.
23. Sprinkle each with 2 tablespoons grated swiss cheese.
24. Preheat oven to 375 °F. Bakei until puffed and golden, 30 to 35 minutes, and serve.