Corn and zucchini souffle with tomato relish
Number of Servings: 8 | Prep: 30 min
Bake: 22 min at 400° | Stand: 10 min
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 (see below)
1/4 cup shaved Parmesan cheese (optional)
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.
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
In a bowl combine tomatoes, green onions, lime juice, cilantro, jalapeno, salt, and cumin.
Nutrition Facts (per serving):
15 g Fat, total (8 g sat. fat, 4 g Monosaturated fat, 1 g Polyunsaturated fat, 0 g Trans fatty acid)
164 mg chol.
13 g carb.
522 mg sodium
2 g fiber
4 g sugar
11 g pro.
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