Corn And Zucchini Souffle – a delicious recipe with fresh corn, zucchini, butter, green onion, flour, pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Saute corn and zucchini in 2 tablespoons butter for 5 minutes. Stir in onion and set aside.
2
Heat 3 tablespoons butter in saucepan.
3
Blend in flour, pepper and nutmeg.
4
Cook until smooth and bubbly.
5
Add milk gradually.
6
Stir and cook over medium heat until mixture thickens. Remove from heat.
7
Beat egg yolks into a bowl, then gradually stir into hot mixture. Add sauteed corn and zucchini mixture.
8
Stir in shredded cheese.
9
Beat egg whites until stiff.
10
Blend 1/3 of the egg whites into milk mixture. Carefully fold in the remaining eggs until no white streaks remain.
11
Pour into greased 2-quart casserole. Bake at 350u00b0 for 50 to 60 minutes until puffy and golden brown on top.
565
kcal
Calories
37
g
Fat
34
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/2 c. fresh corn, 1 1/2 c. grated zucchini, 5 Tbsp. butter, divided, 1/4 c. chopped green onion, and more.
Yes, Corn And Zucchini Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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