corn & zucchini pan souffle
(1 rating)
A robust and filling meal chock full of veggies, who could resist this? My inclination is to omit the cilantro because I don't like it, and to substitute the jalapenos for chili powder. Recipe & photo: recipe.com
(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
25 Min
Ingredients For corn & zucchini pan souffle
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5egg whites
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1/2 tspsalt
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5egg yolks
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1/3 csliced green onions
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3 Tbspbutter
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1 Tbspall purpose flour
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2/3 cmilk
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1 cshredded sharp cheddar cheese (4 oz.)
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1 dashcayenne pepper
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1 dashground nutmeg
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2 cfresh corn kernels
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1 1/2shredded zucchini
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1/4 cfinely shredded parmesan cheese
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1recipe tomato relish
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1/4 cshaved parmesan cheese (optional)
How To Make corn & zucchini pan souffle
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1In a large mixing bowl, beat whites and salt until stiff peaks form; set aside.
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2Place yolks in bowl; beat lightly. Set aside. In a medium saucepan cook and stir onions in butter for 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.
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3Add about 1/2 cup of the egg whites to the sauce to lighten. Gently fold sauce mixture into remaining whites. Fold in corn and zucchini. Spoon into a greased (with butter) 2-quart shallow round baking dish. Sprinkle with Parmesan.
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4Bake, uncovered, in a preheated 400-degree oven for 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.
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5TOMATO RELISH: In a bowl combine 1-1/2 cups halved or quartered grape tomatoes; 1/2 cup sliced green onions, 3 Tbsp. lime juice; 3 Tbsp. snipped fresh cilantro; 2 Tbsp. minced, seeded jalapeno; 1/2 tsp. salt, and 1/2 tsp. ground cumin.
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Categories & Tags for CORN & ZUCCHINI PAN SOUFFLE:
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