Melt butter in a medium saucepan, add plain flour and cook for 1 minute. Remove from heat and gradually stir in milk. Return to heat and stir until mixture boils and thickens. Remove from heat, add Edgell Creamed Corn, zucchini, cheese and egg yolks stirring well. Set aside.
Beat egg-whites until soft peaks form. Using a metal spoon gradually add the beaten egg-whites to the creamed corn mixture. Spoon mixture into 4 lightly greased soufflé dishes (3/4 cup - 190ml capacity) and place dishes on to an oven tray.
Bake in a preheated oven at 220°C for 10 minutes, then reduce heat to 180°C and cook for a further 15 minutes. Serve immediately.