CORN & ZUCCHINI PAN SOUFFLE

Ellen Bales

By
@Starwriter

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


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Rating:

Serves:

8

Prep:

30 Min

Cook:

25 Min

Ingredients

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(es)
cayenne pepper
1 dash(es)
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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Main Dishes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #spicy, #filling, #hearty