Zucchini & Sweet Corn Souffle

By á-24734

Ingredients

• 2 Medium Zucchini, shredded (about 1 1/2 pounds)
• 2 1/2 tsp. Salt, divided
• 6 Eggs
• 2 Ears Sweet Corn, husks removed
• 6 Tbs. Butter
• 2 Green Onions, chopped
• 6 Tbs. Flour
• 1/4 tsp. Black Pepper
• 1 1/4 Cups Milk
• 1/2 Cup Swiss Cheese, shredded

Preparation

Step 1

Place zucchini in a colander over a plate; sprinkle with 1 tsp. salt and toss. Let stand 30 minutes. Rinse, drain and blot dry. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2 1/2 quart souffle dish; dust lightly with flour. Preheat oven to 350 degrees. In a saucepan, cook corn in boiling water 3-5 minutes or until crisp-tender. Remove and cool. Cut off corn; place in a large bowl. In a skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper, and remaining salt until blended; slowly stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add to corn; stir in cheese. Stir in a small amount of hot zucchini mixture into egg yolks, return all to bowl, stirring constantly. Cool slightly. In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir 1/4 of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to a prepared souffle dish. Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.