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

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
22 mins
stand:
10 mins
total:
1 hr 2 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

221 calories; fat 15g; cholesterol 164mg; saturated fat 8g; carbohydrates 13g; mono fat 4g; poly fat 1g; trans fatty acid 0g; insoluble fiber 2g; sugars 4g; protein 11g; vitamin a 1020.4IU; vitamin c 15.4mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 60.5mcg; vitamin b12 0.7mcg; sodium 522mg; potassium 377mg; calcium 191.8mg; iron 1.3mg.
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