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CORN AND ZUCCHINI SOUFFLÉ (dairy)

1 cup whole-kernel corn
2 cups zucchini, washed and grated (if zucchini is small, do not peel)
2 tablespoons olive oil
1/4 cup green onion, chopped
3 tablespoons butter or margarine
3 tablespoons flour ½ teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
1 cup milk
4 eggs, separated
1/2 cup Swiss cheese, shredded

Grease and flour a two-quart soufflé dish and set it aside. Sauté the corn and zucchini in the olive oil for five minutes. Stir in the onions and then set the mixture aside. Heat the butter or margarine in a large saucepan. Blend in the flour, salt, pepper and nutmeg. Cook until smooth and bubbly. Add the milk gradually, stirring constantly. Cook over medium-low heat until the mixture thickens, then cook one minute more. Remove the mixture from the heat. Beat the egg whites until stiff and set them aside. Beat the egg yolks in a bowl, and then gradually stir them into the hot mixture. Add the sautéed vegetable mixture and the shredded cheese. Blend in one-third of the egg whites into the hot mixture. Carefully fold in the remaining whites until no white streaks remain Pour mixture into the prepared soufflé dish. Bake for 30 to 40 minutes or until the soufflé is golden. Make sure not to open the oven while it’s cooking.