pat's Recipe

Corn and Zucchini Pan Souffle

Category: Vegetable

5 egg whites
1/2 tsp salt
5 egg yolks
1/3 cup sliced green onions
3 tablespoons butter
1 tablespoon flour
2/3 cup milk
1 cup chredded sharp cheddar cheese (4 ounces)
dash cayenne pepper
dash ground nutmeg
2 cups fresh corn kernels
1 1/2 cup shredded zucchini
1/4 cup finely shredded Parmesan cheese
1 recipe tomato relish (follows)
1/4 cup shaved Parmesan cheese

Preheat oven to 400 degrees. Grease a 2-quart shallow round baking dish (10-inch diameter) with butter; set aside. In large mixing bowl beat whites and salt until stiff peaks form; set aside.
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 the yolks. Return all to saucepan. Stir in cheddar, cayenne, and nutmeg until cheese melts. Remove from heat.
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 dish. Sprinkle with Parmesan. Bake, uncovered, 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.

makes 8 servings.

Tomato Relish

In a bowl combine 1 1/2 cups halved or quartered grape tomatoes, 1/2 cu[ sliced green onions, 3 tablespoons lime juice, 3 tablespoons snipped fresh cilantro, 2 tablespoons minced, seeded jalapeno, 1/2 teaspoon salt and 1/2 teaspoon ground cumin.