2 tsp. plus 2 tbsp. butter
2 c. shredded zucchini (about 10 oz.)
1 c. fresh or frozen whole kernel corn
1/2 c. finely chopped red bell pepper
1/4 c. finely chopped scallions
3 tbsp. all-purpose flour
1/2 tsp. salt (optional)
1/4 tsp. ground nutmeg
1/8 tsp. pepper
1 c. skim or low-fat milk
Yolks from 2 lg. eggs
1/2 c. shredded Swiss cheese (2 oz.)
1/2 tsp. cream of tartar
Whites from 6 lg. eggs, at room temperature

1. Fit a 2 quart straight sided souffle dish with a foil or waxed-paper collar. Spray inside of dish and collar with vegetable cooking spray. Coat with flour, shaking out excess.

2. Place oven rack in lowest position. Heat oven to 350 degrees.

3. Melt 2 teaspoons butter in a medium-size skillet. Add zucchini, corn and bell pepper. Cook 5 minutes, stirring occasionally, until tender. Remove from heat and stir in scallions.

4. Melt remaining 2 tablespoons butter in a large saucepan over low heat. Add flour, salt, nutmeg and pepper; whisk 2 to 3 minutes until smooth and frothy. Gradually whisk in milk. Increase heat to medium and whisk until sauce is smooth, thickened and boiling. Reduce heat and simmer 1 minute.

5. Remove from heat and whisk in yolks. Stir in cheese until melted. Stir in the vegetable mixture.

6. Add cream of tartar to egg whites. Beat with electric mixer until stiff peaks form when beaters are lifted.

7. Briskly stir about 1/3 of the whites into the sauce mixture. Gently fold in remaining whites. Don't overmix.

8. Scrape into prepared dish and smooth surface. Bake 45-55 minutes until golden brown and puffed. Remove collar and serve immediately. Makes 6 servings.