Please consult the OU's guidelines for checking fruits and vegetables.

Corn and Zucchini Souffle (dairy)

Eileen Goltz. | Dairy

Green onions or scallions ) requires insect infestation inspection. Please see “Special Instructions below:

Ingredients

1 cup 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
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
1 cup milk
4 eggs, separated
1/2 cup Swiss cheese, shredded


Instructions

Preheat oven to 350. Saute the corn and zucchini in the olive oil for five minutes. Stir in the onions and set 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 roux from heat. Beat the egg yolks in a bowl, then gradually stir them into the hot roux. Add the sauteed corn and zucchini mixture and stir in the shredded cheese. Beat the egg whites until stiff. Blend one-third of the egg whites into the roux. Carefully fold in the remaining whites until no white streaks remain. Pour mixture into a greased, flour-dusted, two-quart souffle dish or casserole. Bake for 50 to 60 minutes, or until puffy and golden brown on top. Serve immediately.

Scallions or Green Onions Insect Infestation: Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots. Inspection: 1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb. 2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use. 3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.

Green onions or scallions ) requires insect infestation inspection. Please see “Special Instructions below:


Please consult the OU's guidelines for checking fruits and vegetables.

CORN AND ZUCCHINI SOUFFL

| Not Listed

Ingredients

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


Instructions

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.