Zucchini and Corn Souffle
Servings 8
Ingredients
- 5 large eggs
- 1/2 Teaspoon salt
- 1/3 cup sliced green onions
- 3 Tablespoons butter
- 2/3 cup milk
- 1 cup sharp cheddar cheese, grated
- 2 cups fresh corn kernels
- 1 1/2 cups shredded zucchini
- 1/4 cup Parmesan Cheese, grated
- pinch of Cayenne Pepper
- pinch of ground nutmeg
Tomato Relish Ingredients
- 1 1/2 cups grape tomatoes
- 1/2 cup green onions, sliced
- 3 Tablespoons lime juice
- 3 Tablespoons fresh cilantro
- 2 Tablespoons seeded and finely chopped Jalapeno Pepper
- 1/2 Teaspoon salt
- 1/2 Teaspoon cumin
Instructions
- For The Tomato Relish : Place all the Tomato Relish ingredients in to a bowl and toss them gently. Serve with slices of the Zucchini and Corn Souffle.
- For The Zucchini and Corn Souffle:
- The first step in in making Zucchini and Corn Souffle is preheating the oven and greasing a 10 inch round baking dish that holds 2 quarts with butter. Beat the egg whites in a large bowl with a 1/2 Teaspoon of salt until stiff peaks form. Set the whites to the side. Place the egg yolks in a medium bowl and beat them slightly, set the bowl aside.
- Place the sliced green onions and butter in a medium size saucepan, cook and stir the onions and butter for 1 minute. Stir the flour into the ingredients in the saucepan. Add the milk all at once to the pan.. Cook and stir the ingredients until they are thick and bubbly.
- Stir about half the mixture we just made with the milk ,into the bowl with the egg yolks. After the egg yolk and milk mixture is stirred together, place it back into the pan with the rest of the green onion/milk mixture. Stir the shredded Cheddar Cheese, Cayenne pepper and nutmeg into the pan. Cook and stir the ingredients until the cheese melts. When the cheese has melted remove the pan from the heat.
- Fold about a half cup of the egg whites to the sauce to lighten it. Gently fold the egg white and sauce mixture into the remaining egg whites. Fold the corn and shredded zucchini into the bowl. Spoon the mixture into your buttered baking dish and sprinkle with grated Parmesan Cheese. Bake the dish for about 25 minutes or until a knife inserted into the center comes out clean.
- For The Tomato Relish - Place all the Tomato Relish ingredients together in a bowl and stir to combine them. Serve with your gorgeous Zucchini and Corn Souffle