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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + standing Bake: 45 min.
MAKES: 10 servings


  • 2 medium zucchini (about 1-1/2 pounds), shredded
  • 2-1/2 teaspoons salt, divided
  • 6 large 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.


  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

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Reviewed Sep. 7, 2014

"This dish was delicious! I had problems getting the middle to cook completely but we enjoyed the cooked portions. My husband doesn't even like eggs but he went for seconds and thirds! Definitely worth another try to get the middle cooked to perfection."

Reviewed Aug. 31, 2014

"Love this twist on a souffle. It helped me use up some extras from my garden. I will be making this again."

Reviewed Aug. 6, 2014

"I absolutely loved the zucchini and cheese mixture in this recipe. I actually used white corn for a different taste."

Reviewed Jul. 26, 2014

"This is great recipe. It took some time from start to finish (2 hours) but it was worth it."

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."

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