Zucchini-Corn Pudding Recipe

Name: Zucchini-Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 2 Tbsp. oil; 1/2 c. minced onion; 1/4 c. chopped green pepper; 1 clove garlic, minced; 2 lb. zucchini, chopped; 2 c. corn; 1 tsp. salt; 1/2 tsp. pepper; 1 tsp. cayenne; 3 eggs, separated; 1 c. grated Cheddar cheese; 1/4 lb. butter, melted; 2 Tbsp. sugar

Servings: persons

2 Tbsp. butter
2 Tbsp. oil
1/2 c. minced onion
1/4 c. chopped green pepper
1 clove garlic, minced
2 lb. zucchini, chopped
2 c. corn
1 tsp. salt
1/2 tsp. pepper
1 tsp. cayenne
3 eggs, separated
1 c. grated Cheddar cheese
1/4 lb. butter, melted
2 Tbsp. sugar

1
Saute onion, pepper and garlic in butter and oil until tender. Add zucchini and cook slowly 10 to 15 minutes.
2
Stir in corn and seasonings.
3
Cool.
4
Add beaten egg yolks, cheese, melted butter and sugar.
5
Beat egg whites until stiff, fold into vegetable mixture. Pour into greased 2 1/2-quart casserole.
6
Set in pan of hot water. Bake 1 hour at 350u00b0.
7
May be baked ahead and reheated.
8
An excellent compliment to a baked ham or turkey!

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 14 ingredients. The key ingredients include: 2 Tbsp. butter, 2 Tbsp. oil, 1/2 c. minced onion, 1/4 c. chopped green pepper, and more.

Yes, Zucchini-Corn Pudding 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-Corn Pudding

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