Corn and Zucchini Pan Souffle

By ninebirch

Ingredients

• 5 eggs
• 1/2 tsp. salt
• 1/3 cup sliced green onions
• 3 Tbsp. butter
• 1 Tbsp. all-purpose flour
• 2/3 cup milk
• 1 cup shredded sharp cheddar cheese (4 oz.)
• Dash cayenne pepper
• Dash ground nutmeg
• 2 cups fresh corn kernels
• 1 1/2 cups shredded zucchini
• 1/4 cup finely shredded Parmesan cheese
• 1 recipe Tomato Relish
• 1/4 cup shaved Parmesan cheese (optional)

Details

Servings 8
Preparation time 30mins
Cooking time 52mins

Preparation

Step 1

1.Preheat oven to 400°F. Grease a 2-quart shallow round (10-inch diameter) with butter; set aside. In large mixing bowl beat whites and 1/2 tsp. salt until stiff peaks form; set aside.

2.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.

3.Add about 1/2 cup of the egg whites to the sauce to lighten. Gently fold whites-sauce mixture into remaining whites. Fold in corn and zucchini. Spoon into dish. Sprinkle with Parmesan. Bake uncovered, 22-25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve with Tomato Relish and Parmesan shavings.

Tomato Relish:In a bowl combine 1-1/2 cups halved or quartered 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; and 1/2 tsp. cumin