Place zucchini in a colander over a plate and sprinkle with 1 teaspoon of salt. Toss. Let stand 30 minutes. Rinse, drain & blot with paper towels. Separate eggs and let stand at room temp for 30 minutes. Spray a 2.5 quart souffle dish with cooking spray and dust lightly with flour.
Preheat oven to 350 degrees. Cook corn according to package directions. Place in a large bowl.
Spray a skillet with cooking spray and add butter. Add green onions and zucchini and cook until tender, about 5 minutes. Stir in flour, pepper and remaining salt. Blend. Add in milk gradually. Bring to boil and stir constantly. Cook for 2 more minutes. Add corn, stir in cheese.
Stir a small amount of hot zucchini into separated egg yolks, return all to bowl, stirring constantly. Cool slightly.
In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, stir in ¼ of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to souffle dish.
Bake 45-50 minutes or until top is puffed and center is set. Add garnish, if using. Serve immediately.
This makes 6 servings at 3 Freestyle Points each. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-weekly-meal-plan-weight-loss-week-4-15-19/