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Zucchini & Sweet Corn Souffle

 Zucchini & Sweet Corn Souffle
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
10 ServingsPrep: 40 min. + standing Bake: 45 min.


  • 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


  • 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.
  • 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.
  • 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.

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Zucchini & Sweet Corn Souffle (continued)

Directions (continued)

  • Bring to a boil, stirring constantly; cook and stir 1-2 minutes or
  • until sauce is thickened. Add to corn; stir in cheese.
  • Stir a small amount of hot zucchini mixture into egg yolks; return
  • all to bowl, stirring constantly. Cool slightly.
  • 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.
  • Bake 45-50 minutes or until top is puffed and center appears set.
  • Serve immediately. Yield: 10 servings.
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.