Zucchini and Corn Soufflé

Grate zucchini; sprinkle salt over zucchini and let sit for 1/2 hour, then squeeze out all liquid very well.

Saute lightly onion in butter or margarine.

Add flour, pepper and milk; cook with sauteed onions until thickened.

Separate eggs.

Combine zucchini, milk and onion mixture with shredded cheese, corn, egg yolks and salt to taste.

Beat egg whites to soft peaks and add to mixture, folding in last.

Pour mixture into a 2-quart greased casserole. Bake for approximately 1 hour at 350° until puffy and brown.