Zucchini & Sweet Corn Souffle

• 2 medium zucchini (about 1-1/2 pounds), shredded
• 2-1/2 teaspoons salt, divided
• 6 large eggs
• 2 medium ears sweet corn, husks removed
• 6 tablespoons butter
• 2 green onions, chopped
• 6 tablespoons all-purpose flour
• 1/4 teaspoon pepper
• 1-1/4 cups 2% milk
• 1/2 cup shredded Swiss cheese

1. Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour.
2. Preheat oven to 350u0b0. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl.
3. In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese.
4. Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly.
5. In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish.
6. Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.

zucchini, salt, eggs, ears sweet corn, butter, green onions, allpurpose, pepper, milk, swiss cheese

Taken from www.tasteofhome.com/recipes/zucchini-sweet-corn-souffle/ (may not work)