Oh my goodness, you all. I went through my recipes the other day and found this one that uses veggies that are in season right now and oozes with good taste. I don’t have a clue what the source was. I have a stack of recipes (in no particular order) that I have torn from magazines, photo copied, borrowed from friends, etc. Unfortunately, the magazine’s name wasn’t on the same page as this recipe. Even though it is a little labor intensive at first, every minute you spend making this corn and zucchini souffle is well worth it. Just be sure to do your chopping and shredding before you begin to make the recipe. It is perfect as a meatless main course, as a side dish, or as a lunch main course with a side salad.
CORN AND ZUCCHINI SOUFFLE
5 egg whites
1/2 teaspoon salt
5 egg yolks
3 tablespoons butter
1 tablespoon all-purpose flour
1/3 cup sliced green onions
2/3 cup milk
1 cup shredded sharp cheddar cheese
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 (below)
1. Preheat oven to 400 degrees. Grease a 2 quart shallow baking dish with butter; set aside. In large mixing bowl beat whites and salt until stiff peaks form; set aside.
2. Place yolks in a 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 dish. 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.
In a bowl combine 1 1/2 cups chopped and drained tomatoes; 1/2 cup sliced green onions; 3 tablespoons lime juice; 3 tablespoons fresh parsley; 1/2 teaspoon salt; and 1/2 teaspoon cumin. (I used less cumin).
My mother and I ate this for dinner, and we practically licked our plates clean. We followed it up with a lemon brownie and were completely full.
Thanks so much for stopping in. We really enjoy writing this blog, and you are why we get to keep at it. Have a wonderful week-end.