From the Chef's Corner
Two of the South's most loved vegetables, corn and zucchini, combine flavors to bring out the best of summer.
3 cups shredded zucchini (about 2 medium)
1-1/2 tsp. Salt, divided
1/3 cup. Butter or margarine, divided
½ cup sliced green onions
1/3 cup flour
1 cup milk
½ tsp. Pepper
6 large eggs, separated
1 (8-3/4 oz.) can cream-style corn
1 cup shredded Cheddar cheese
Combine zucchini and one teaspoon salt; let stand for five minutes. Drain well.
Melt one tablespoon butter in a large skillet; add shredded zucchini and green onions, and sauté until tender. Drain on paper towels.
Melt remaining butter in skillet over low heat; add flour, whisking until smooth. Cook, whisking constantly for one minute. Gradually add milk and cook over medium heat, whisking constantly until thickened and bubbly. Stir in remaining salt and pepper; remove from heat.
Beat egg yolks at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add remaining hot mixture, stirring constantly.
Stir in zucchini mixture, corn, and cheese.
Beat egg whites at high speed until stiff but not dry. Fold onethird of egg whites into zucchini mixture. Fold in remaining egg whites. Pour into eight lightly buttered individual soufflé dishes or six-ounce custard cups, and place in a 13 x 9-inch pan. Add hot water to pan to a depth of one inch.
Bake at 350°F for 20-25 minutes or until soufflé's are lightly browned and puffed. Serve immediately! Good with ham or pork chops. Enjoy!