Zucchini And Corn Souffle Recipe

Name: Zucchini And Corn Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (16 oz.) can cream-style corn; 3 to 4 medium zucchini; 1 tsp. salt; 3 to 4 Tbsp. margarine or butter; 1/4 c. chopped onion; 2 Tbsp. flour; 1/4 tsp. black pepper; 3/4 c. milk; 3 to 4 eggs; 1 to 1 1/2 c. shredded cheese (Swiss or Jack)

Servings: persons

1 (16 oz.) can cream-style corn
3 to 4 medium zucchini
1 tsp. salt
3 to 4 Tbsp. margarine or butter
1/4 c. chopped onion
2 Tbsp. flour
1/4 tsp. black pepper
3/4 c. milk
3 to 4 eggs
1 to 1 1/2 c. shredded cheese (Swiss or Jack)

1
Grate zucchini; sprinkle salt over zucchini and let sit for 1/2 hour, then squeeze out all liquid very well.
2
Saute lightly onion in butter or margarine.
3
Add flour, pepper and milk; cook with sauteed onions until thickened.
4
Separate eggs.
5
Combine zucchini, milk and onion mixture with shredded cheese, corn, egg yolks and salt to taste.
6
Beat egg whites to soft peaks and add to mixture, folding in last.
7
Pour mixture into a 2-quart greased casserole. Bake for approximately 1 hour at 350u00b0 until puffy and brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (16 oz.) can cream-style corn, 3 to 4 medium zucchini, 1 tsp. salt, 3 to 4 Tbsp. margarine or butter, and more.

Yes, Zucchini And Corn 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.

Zucchini And Corn Souffle

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