Corn And Zucchini Souffle

• 1 1/2 c. fresh corn
• 1 1/2 c. grated zucchini
• 5 Tbsp. butter, divided
• 1/4 c. chopped green onion
• 3 Tbsp. flour
• 1/8 tsp. pepper
• 1 c. milk
• 1/4 tsp. nutmeg
• 4 eggs, separated
• 1/2 c. shredded Swiss cheese

1. Saute corn and zucchini in 2 tablespoons butter for 5 minutes. Stir in onion and set aside.
2. Heat 3 tablespoons butter in saucepan.
3. Blend in flour, pepper and nutmeg.
4. Cook until smooth and bubbly.
5. Add milk gradually.
6. Stir and cook over medium heat until mixture thickens. Remove from heat.
7. Beat egg yolks into a bowl, then gradually stir into hot mixture. Add sauteed corn and zucchini mixture.
8. Stir in shredded cheese.
9. Beat egg whites until stiff.
10. Blend 1/3 of the egg whites into milk mixture. Carefully fold in the remaining eggs until no white streaks remain.
11. Pour into greased 2-quart casserole. Bake at 350u0b0 for 50 to 60 minutes until puffy and golden brown on top.
12. Serves 6.

fresh corn, zucchini, butter, green onion, flour, pepper, milk, nutmeg, eggs, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792244 (may not work)