1 lb. zucchini, coarsely grated
Salt
6 tbsp. unsalted butter
1 sm. onion, minced
1 tsp. chopped fresh basil or 1/2 tsp. dried
2 tbsp. chopped fresh parsley
Pinch of ground cloves
1/8 tsp. nutmeg
1 tsp. baking powder
1 tbsp. sugar
1 tbsp. honey
1 c. cornmeal
4 egg yolks
1 tsp. baking powder
Pinch of ground white pepper
2 1/2 c. light cream or half & half
5 egg whites

Place zucchini in colander, sprinkle lightly with salt. Let stand 20 minutes. Press excess liquid out. Preheat oven to 375 degrees. Melt 2 tablespoons butter in heavy skillet over medium heat. Add zucchini, basil, parsley, cloves, nutmeg. Stir, cover, cook 5 minutes. Remove cover and cook until mixture is dry. Remove from heat.

Combine cream, 4 tablespoons butter, sugar, honey and 1/4 teaspoon salt in medium saucepan over low heat. Cook, stirring constantly until butter melts. Stir in cornmeal. Continue stirring until thick, about 5 minutes. Do not boil. Transfer cornmeal mixture to large bowl. Beat in egg yolks. Stir in baking powder and pepper. Stir in zucchini mixture. Beat egg whites until stiff. Fold into mixture, pour into buttered 2 quart souffle dish or casserole. Bake until puffed and golden, 30 to 35 minutes. Serves 6 to 8.