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corn & zucchini pan souffle

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

A robust and filling meal chock full of veggies, who could resist this? My inclination is to omit the cilantro because I don't like it, and to substitute the jalapenos for chili powder. Recipe & photo: recipe.com

►
(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For corn & zucchini pan souffle

  • 5
    egg whites
  • 1/2 tsp
    salt
  • 5
    egg yolks
  • 1/3 c
    sliced green onions
  • 3 Tbsp
    butter
  • 1 Tbsp
    all purpose flour
  • 2/3 c
    milk
  • 1 c
    shredded sharp cheddar cheese (4 oz.)
  • 1 dash
    cayenne pepper
  • 1 dash
    ground nutmeg
  • 2 c
    fresh corn kernels
  • 1 1/2
    shredded zucchini
  • 1/4 c
    finely shredded parmesan cheese
  • 1
    recipe tomato relish
  • 1/4 c
    shaved parmesan cheese (optional)

How To Make corn & zucchini pan souffle

  • 1
    In a large mixing bowl, beat whites and salt until stiff peaks form; set aside.
  • 2
    Place yolks in bowl; beat lightly. Set aside. In a medium saucepan cook and stir onions in butter for 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 sauce mixture into remaining whites. Fold in corn and zucchini. Spoon into a greased (with butter) 2-quart shallow round baking dish. Sprinkle with Parmesan.
  • 4
    Bake, uncovered, in a preheated 400-degree oven for 22 to 25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve with Tomato Relish and, if desired, Parmesan shavings.
  • 5
    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; 1/2 tsp. salt, and 1/2 tsp. ground cumin.
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