Zucchini And Corn Soufflé: The Best Zucchini And Corn Soufflé Recipe from Cook'n

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	Zucchini And Corn Soufflé

Serves: 6

Print this Recipe

   2 ears corn
   3 cups zucchini, grated
   5 tablespoons butter
   6 tablespoons flour
   1/4 teaspoon pepper
   1 1/4 cups milk
   6 egg yolks, beaten
   1/2 cup Swiss cheese, shredded
   6 egg whites

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Cook and cut corn to make 1 cup. Grate zucchini and sprinkle with salt; let stand 5 minutes; drain; sauté; set aside. Heat butter in another saucepan. Blend flour and pepper; cook until bubbly. Gradually add milk and stir 3 minutes. Put part of hot mixture into beaten egg yolks; add to rest of hot mixture. Stir in Swiss cheese and the corn-zucchini mixture. Beat egg whites until soft peaks form and carefully fold in.

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