Corn Souffle Stuffed Zucchini Food

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ZUCCHINI & SWEET CORN SOUFFLE



Zucchini & Sweet Corn Souffle image

As novice gardeners, my husband and I sowed zucchini seeds-15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. -Carol Ellerbroek, Gladstone, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 10

2 medium zucchini (about 1-1/2 pounds), shredded
2-1/2 teaspoons salt, divided
6 large eggs
2 medium ears sweet corn, husked
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

Steps:

  • 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. 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.

Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 152mg cholesterol, Sodium 599mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.

CORN STUFFED ZUCCHINI



Corn Stuffed Zucchini image

This recipe came out of a 1974 Southern Living cookbook. Great for the fresh veggies that we all harvest during the summer.

Provided by Jellyqueen

Categories     Corn

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

3 fresh small zucchini
3 slices bacon
2 cups fresh corn, cut off the cob (can use frozen)
1 cup water
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Cut the zucchini in half and remove the pulp.
  • Cook in boiling, salted water until almost done (beginning to get for tender) then drain.
  • Fry the bacon in a skillet until crisp, drain on paper towel, and crumble.
  • Add the corn, salt, pepper and 1 cup water to drippings in skillet and cook over low heat, stirring frequently, until water has evaporated, approximately 15 minutes.
  • Stir in bacon.
  • Place zucchini in baking pan with a small amount of water in pan.
  • Stuff the zucchini with the corn mixture.
  • Bake for 30 minutes.

Nutrition Facts : Calories 167.6, Fat 8.8, SaturatedFat 2.7, Cholesterol 11.6, Sodium 169, Carbohydrate 19.7, Fiber 3.7, Sugar 5, Protein 6.2

ZUCCHINI STUFFED WITH CORN AND CHEESE



Zucchini Stuffed with Corn and Cheese image

This recipe is one of only a handful of ways that I will eat zucchini. Corn, cheese and zucchini are just made for each other...a perfect combination for summer time meals. I don't bake this too long because I like it to just be crisp-tender.

Provided by Geema

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 long zucchini
1 cup corn kernel, fresh or frozen
2/3 cup ricotta cheese
2 tablespoons chopped chives or 2 tablespoons scallions
salt and pepper
1 pinch cayenne pepper
3/4 cup grated cheddar cheese
1/2 cup chopped fresh cilantro (to garnish)

Steps:

  • Blanch squash in boiling salted water for 5 minutes.
  • Place under cold water and drain.
  • Halve and scoop out the seeds, forming a hollow boat.
  • Coarsely puree the corn, chives and ricotta cheese in a food processor and season with cayenne, salt and pepper.
  • Fill the squash halves with the mixture, mounding slightly.
  • Cover with the grated cheese.
  • Place in a buttered casserole and bake, covered, in a preheated 350 degree F.
  • oven for 15 minutes.
  • Uncover and bake 20 minutes more or longer until the squash is tender and the topping is browned.
  • Serve topped with fresh cilantro.

Nutrition Facts : Calories 247, Fat 13.3, SaturatedFat 8.1, Cholesterol 43.2, Sodium 177.3, Carbohydrate 21.9, Fiber 3.1, Sugar 2.7, Protein 13.7

CORN SOUFFLE



Corn Souffle image

This recipe came from my aunt who is a fabulous cook! She made this every year for Thanksgiving and I use it for any special occasion. The recipe can easily be cut in half to feed about 6-8 people. I have also used fat free sour cream with no difference in taste.

Provided by Holly in Florida

Categories     Corn

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 5

1/2 cup butter or 1/2 cup margarine
2 boxes Jiffy corn muffin mix
16 ounces sour cream
2 cans creamed corn
4 eggs

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the 1/2 cup of butter in a large casserole dish in the microwave.
  • Mix the remaining ingredients in a large bowl until moistened.
  • Pour into the casserole dish.
  • Bake for 45 minutes to an hour or until it is golden brown on top.
  • Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.

Nutrition Facts : Calories 473.2, Fat 26.8, SaturatedFat 13.5, Cholesterol 124.6, Sodium 816.2, Carbohydrate 52.5, Fiber 4.3, Sugar 14.7, Protein 8.7

CORN AND BELL PEPPERS STUFFED ZUCCHINI



Corn and Bell Peppers Stuffed Zucchini image

This is a simple side dish that complements pork and grilled meats. It's not one of my personal favorites as is, because we think it's a little bland, but I'm posting it because people have so many different tastes. I like to add additional herbs, jalapenos, and/or salsa to jazz it up a bit. ZWT Mid-West region (corn).

Provided by lazyme

Categories     Corn

Time 23m

Yield 8 serving(s)

Number Of Ingredients 8

4 small zucchini (about 6 inches long)
1 tablespoon water
3/4 cup frozen whole kernel corn, thawed or 3/4 cup cooled cooked fresh corn kernels
2 tablespoons diced red bell peppers
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
2 medium green onions, thinly sliced (2 tablespoons)
2 teaspoons olive oil or 2 teaspoons vegetable oil
1/8 teaspoon salt

Steps:

  • Cut zucchini lengthwise in half; place zucchini and water in microwavable dish.
  • Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
  • Microwave on High 3 to 5 minutes or until zucchini is crisp-tender.
  • When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells.
  • Mix remaining ingredients.
  • Spoon about 2 tablespoons corn mixture into each zucchini shell.

Nutrition Facts : Calories 34.8, Fat 1.4, SaturatedFat 0.2, Sodium 43.4, Carbohydrate 5.6, Fiber 1.2, Sugar 1.2, Protein 1.3

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