Corn and Zucchini Pan Souffle

By angielaine

Ingredients

• 5 eggs, separated
• 1/2 tsp salt
• 1/3 cup sliced green onions
• 3 Tbsp. butter
• 1 Tbsp all-purpose flower
• 2/3 cup milk
• 1 cup shredded sharp cheddar cheese
• dash cayenne pepper
• dash ground nutmeg
• 2 cups fresh corn kernels
• 1 1/2 cups shredded zucchini
• 1/4 cup finely shredded Parmesan cheese
• Tomato Relish
• 1 1/2 cups halved grape tomatoes
• 1/2 cup sliced green onions
• 3 Tbsp lime juice
• 3 Tbsp snipped fresh cilantro
• 2 Tbsp minced, seeded jalapeno pepper
• 1/2 tsp salt
• 1/2 tsp cumin

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees. Grease a 2-quart shallow round (10-inch) baking dish with butter; set aside. In a large mixing bowl beat whites and 1/2 tsp salt until stiff peaks form; set aside. Place yolks in bowl; beat lightly. Set aside. In medium saucepan cook and stir onions in butter 1 minute. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir about half the mixture into yolks. Return all to saucepan. Stir in cheddar, cayenne, and nutmeg until cheese melts. Remove from heat. Add about 1/2 cup egg whites to sauce to lighten. Gently fold whites-sauce mixture into remaining whites. Fold in corn and zucchini. Spoon into dish. Sprinkle with Parmesan cheese. Bake, uncovered, 22 to 25 minutes or until a knife inserted comes out clean. Let stand 10 minutes. Serve with tomato relish.

In a bowl combine, grape tomatoes, green onions, lime juice, cilantro, jalapeno, salt and cumin.