ZUCCHINI & SWEET CORN SOUFFLE
2 medium zucchini (about 1 1/2 pounds), shredded
2 1/2 teaspoons salt, divided
6 large eggs
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2 medium ears sweet corn, husks removed
6 tablespoons butter
2 green onions, chopped
6 tablespoons all-purpose flour
1/4 teaspoon pepper
1 1/4 cups 2 percent milk
1/2 cup shredded Swiss cheese
Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels.
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. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl.
In a large 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; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese.
Stir 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 a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish.
Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately. Yield: 10 servings.
Taste of Home June/July 2014