Corn and Zucchini Pan Souffle | Midwest Living
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Corn and Zucchini Pan Souffle

Corn and Zucchini Pan Souffle

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  • Makes: 8 servings
  • Prep 30 mins
  • Bake 22 mins
  • Stand 10 mins

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Homemade tomato relish tops a cheesy summer souffle full of fresh corn and shredded zucchini.

Ingredients

  • 5 eggs
  • 1/2 teaspoon salt
  • 1/3 cup sliced green onions
  • 3 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 2/3 cup milk
  • 1 cup shredded sharp cheddar cheese (4 ounces)
  • Dash cayenne pepper
  • Dash ground nutmeg
  • 2 cups fresh corn kernels
  • 1 1/2 cups shredded zucchini
  • 1/4 cup finely shredded Parmesan cheese
  • 1 recipe Tomato Relish
  • 1/4 cup shaved Parmesan cheese(optional)

Directions

  1. Preheat oven to 400 degrees F. Grease a 2-quart shallow round (10-inch diameter) with butter; set aside. In large mixing bowl beat whites and 1/2 teaspoon salt until stiff peaks form; set aside.
  2. Place yolks in bowl; beat lightly. Set aside. In medium saucepan cook and stir onions in butter 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 whites-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.

Tomato Relish

Ingredients

  • 1 1/2 cups halved or quartered grape tomatoes
  • 1/2 cup sliced green onions
  • 3 tablespoons lime juice
  • 3 tablespoons fresh cilantro
  • 2 tablespoons minced, seeded jalapeno pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin

Directions

  1. In a bowl combine tomatoes, green onions, lime juice, cilantro, jalapeno, salt, and cumin.

Nutrition Facts

(Corn and Zucchini Pan Souffle)

Servings Per Recipe 8, pro. (g) 11, vit. C (mg) 15, carb. (g) 13, Thiamin (mg) 0, Potassium (mg) 377, cal. (kcal) 221, vit. A (IU) 1020, Trans fatty acid (g) 0, calcium (mg) 192, sugar (g) 4, sodium (mg) 522, iron (mg) 1, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 1, fiber (g) 2, sat. fat (g) 8, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 4, Folate (µg) 60, Fat, total (g) 15, Riboflavin (mg) 0, Niacin (mg) 1, chol. (mg) 164

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