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Zucchini & Sweet Corn Souffle Recipe
Zucchini & Sweet Corn Souffle Recipe photo by Taste of Home

Zucchini & Sweet Corn Souffle Recipe

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As novice gardeners, my husband and I sowed zucchini seeds – 15 hills' worth! Happily, my family requests this side dish, so it’s a recipe keeper. —Carol Ellerbroek, Gladstone, Illinois
TOTAL TIME: Prep: 40 min. + standing Bake: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 40 min. + standing Bake: 45 min.
MAKES: 10 servings

Ingredients

  • 2 medium zucchini (about 1-1/2 pounds), shredded
  • 2-1/2 teaspoons salt, divided
  • 6 eggs
  • 2 medium ears sweet corn, husks removed
  • 6 tablespoons butter
  • 2 green onions, chopped
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon pepper
  • 1-1/4 cups 2% milk
  • 1/2 cup shredded Swiss cheese

Nutritional Facts

1 serving equals 178 calories, 12 g fat (7 g saturated fat), 152 mg cholesterol, 599 mg sodium, 10 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour.
  2. Preheat oven to 350°. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl.
  3. In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese.
  4. Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly.
  5. In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish.
  6. Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately. Yield: 10 servings.
Originally published as Zucchini & Sweet Corn Souffle in Taste of Home June/July 2014

Nutritional Facts

1 serving equals 178 calories, 12 g fat (7 g saturated fat), 152 mg cholesterol, 599 mg sodium, 10 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Zucchini & Sweet Corn Souffle

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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MY REVIEW
Reviewed Jun. 25, 2014

A nice fresh taste of summer! I made this with my first zucchini of the season, and it was delicious. My tween son liked it, as did my husband and I. Boiling the corn was unnecessary--I just briefly sauteed it with the zucchini and saved a step.

MY REVIEW
Reviewed Jun. 21, 2014

Good as it comes! Wonderful souffle worth many repeats. Thanks for sharing.

MY REVIEW
Reviewed May. 31, 2014

Sometimes it is okay to brag... So I will take a moment to brag on my wife who prepared the lightest, most delicious, most beautiful, most unbelievable, crazy-good, melt-in-your-mouth, make your tongue jump up and slap your brain Zucchini & Sweet Corn Souffle tonight for dinner. I know for a fact that she substituted sharp cheddar cheese for the Swiss, skim milk instead of 2%, and liquid (spray) butter substitute for the butter, so the calorie, fat and nutritional info won't be exact. A nice size portion was just about 150 to 175 calories, so I had two portions! I mixed up my steamed, mixed vegetables into it on my plate. Happy day! Hope it turns out as awesome for you as it was for me! I just took the leftovers out of the fridge just to SMELL it again! I'm happier'an a tick on a fat dog!

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