A beautiful summer side dish. Plan to serve immediately after it comes out of the oven.
2 medium zucchini (about 1-1/2 pounds), shredded
2 teaspoons salt, divided
2 ears sweet corn, husks removed
6 tablespoons butter
2 green onions, chopped
6 tablespoons all-purpose flour
1/4 teaspoon pepper
1-1/4 cups 2% mik
1/2 cup shredded Swiss cheese
Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse, drain and blot dry. Meanwhile, separate eggs, placing egg whites in a large bowl and egg yoks in a small bowl; let stand at room temperature 30 minutes. Grease a 2-1/2-quart souffle dish and dust lightly with flour.
Preheat oven to 350 degrees. In a saucepan, cook corn in boiling water 5 minutes or until crisp-tender. Remove and cool. Cut corn off cob and place in a large bowl.
In a skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; slowly stir in milk. Bring to a boil, stirring constantly; cook and stir 1 to 2 minutes or until thickened. Add to corn. Stir in cheese.
Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly.
In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared souffle dish.
Bake 45 to 50 minutes or until top is puffed and center appears set. Serve immediately.