Zucchini Soufflé

Grate the zucchinis, sprinkle them with salt, and stir. Let them drain to release excess moisture. Grate the yellow cheese and crumble the white cheese. In a large bowl, beat the eggs and add the white cheese, CREMIO cooking crème, and finely chopped dill. Mix well and season with salt and black pepper. Finally, add the drained zucchinis and stir everything together. Pour the mixture into a baking dish. Bake at 200°C (392°F) for 20 minutes. Sprinkle with the grated yellow cheese and bake for another 5 minutes.
Cut into portions and serve with yogurt if desired.