Zucchini & Sweet Corn Souffle

Name: Zucchini & Sweet Corn Souffle
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 10 servings.
Ingredients: 2 medium zucchini (about 1-1/2 pounds), shredded; 2-1/2 teaspoons salt, divided; 6 large eggs; 2 medium ears sweet corn, husked; 6 tablespoons butter; 2 green onions, chopped; 6 tablespoons all-purpose flour; 1/4 teaspoon pepper; 1-1/4 cups 2% milk; 1/2 cup shredded Swiss cheese

TOTAL TIME: Prep: 40 min. + standing Bake: 45 min. YIELD: 10 servings.

As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois

Ingredients

2 medium zucchini (about 1-1/2 pounds), shredded
2-1/2 teaspoons salt, divided
6 large eggs
2 medium ears sweet corn, husked
6 tablespoons butter
2 green onions, chopped
6 tablespoons all-purpose flour
1/4 teaspoon pepper
1-1/4 cups 2% milk
1/2 cup shredded Swiss cheese

Directions

1. 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-qt. souffle dish; dust lightly with flour.
2. Preheat oven to 350°. 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.
3. 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 has thickened. Add to corn; stir in cheese.
4. Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly.
5. 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.
6. Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.

Nutrition Facts

1 serving: 178 calories, 12g fat (7g saturated fat), 152mg cholesterol, 599mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 8g protein.