Corn and Zucchini Pan Souffle

5 eggs, separated
1/3 cup sliced green onions
3 Tbsp. butter
1 Tbsp. all-purpose flour
2/3 cup milk
1 cup shredded sharp cheddar cheese (4oz)
dash cayenne pepper
dash ground nutmeg
2 cups fresh corn kernels
1 & 1/3 cups shredded zucchini
1/4 cup finely shredded Parmesan cheese
1 recipe Tomato Relish
Parmesan cheese shavings
1. Preheat oven to 400. Grease a 2-quart shallow round (10inch)baking dish with butter; set aside. In large mixing bow beat whites and 1/2 tsp. salt until stiff peaks form; set aside.
2. Place yolks in bowl;beat lightly. Set aside. In medium saucepan cook and stir onions in butter 1 minute. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir about half the mixture into yolks. Return all to saucepan. stir in cheddar, cayenne, and nutmeg until cheese melts. Remove from heat.
3. Add about 2/3 cup egg whites to sauce to lighten. Gently fold whites-sauces mixture into remaining whites. Fold in corn and zucchini. Spoon into dish. Sprinkle with Parmesan. Bake, uncovered, 22 to 25minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve with Tomato Relish and Parmesan shavings. Makes 8 servings.
Tomato Relish. In a bowl combine 1&1/2 cups halved or quartered grape tomatoes; 1/2 cup sliced green onions, 3 Tbsp. lime juice; 3Tbsp. snipped fresh cilantro; 2 Tbsp. minced, seeded jalapeno pepper; 1/2 tsp. salt; and 1/2 tsp. cumin.