1 1/2 c. frozen "petite" corn
2 c. shredded zucchini (about 3 med. zucchini)
1 tbsp. butter
1/4 to 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. minced rosemary or 1 tsp. fresh minced rosemary
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 c. milk
2 eggs, separated
1 c. shredded Jack cheese

In a large skillet, melt 1 tablespoon butter. Add corn, zucchini, salt, pepper and rosemary. Cook for 5 minutes.

In a saucepan, melt the 2 tablespoons butter. Stir in the flour. Cook for 2 to 3 minutes more medium-low heat. Whisk in milk. Stir and cook until thickened.

Place egg yolks in a small bowl. Stir in a little of the hot cream sauce. Then quickly whisk eggs and sauce back into remaining sauce. Add to corn mixture together with cheese.

Whip egg whites until stiff. Fold into mixture. Spoon into a 1 1/2 quart casserole or souffle dish that is lightly buttered. Bake at 350 degrees for 30 to 40 minutes until golden. Serve while hot. Good served with thinly-sliced ham or turkey, biscuits and white wine, if desired. 4 servings.