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DIRECTIONS

Place the zucchini in a colander and lightly sprinkle with salt. Let stand 20 minutes. Gently press the zucchini with your hands to remove the excess liquid.
Preheat the oven to 375°F. Melt 2 tablespoons of the butter in a heavy skillet over medium heat. Add the onion, zucchini, basil, parsley, cloves, and nutmeg. Stir well. Cook, covered, 5 minutes. Then remove the cover and cook, tossing constantly, until the mixture is dry, about 4 minutes. Remove from the heat.
Combine the cream, the remaining 4 tablespoons butter, the sugar, honey, and 1/4 teaspoon salt in a medium saucepan over low heat. Cook, stirring constantly, until the butter melts. Stir in the cornmeal. Cook, still stirring constantly, until thick, about 5 minutes. Do not allow to boil.
Transfer the cornmeal mixture to a large bowl. Beat in the egg yolks, one at a time, beating thoroughly after each addition. Stir in the baking powder and white pepper. Stir in the zucchini mixture.
Beat the egg whites until stiff but not dry. Fold them into the mixture and pour it into a buttered 2-quart soufflé dish or casserole. Bake until puffed and golden, 30 to 35 minutes.