ZUCCHINI & SWEET CORN SOUFFLE
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
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.
ZUCCHINI SOUFFLE
This is a recipe I found on the internet. I made some changes to it to make it more flavorful. It was a big hit with my family! Its light, fluffy and cheesy. I added my photo!
Provided by Lillian Russo
Categories Side Casseroles
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees F (175 degrees C).
- 2. Saute the onions, garlic and zucchini in a little olive oil til onions are tender. Pour off any liquid that may be in bottom of pan. Season with salt and pepper to taste. Set aside til cool.
- 3. Sift flour and baking powder together into a large bowl. Lightly beat eggs, and mix them into the flour with the oil. Add the cheddar cheese. When the sauteed veggies have cooled, add them to the flour mixture also.
- 4. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
- 5. Bake in preheated oven for one hour.
- 6. Let the souffle set for about 15 minutes before cutting.
- 7. Serve warm or room temperature.
ZUCCHINI SOUFFLé
To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic until it's really soft, almost melting. (If there's liquid in the pan when you're done, drain it to further lighten the mixture.)
Provided by Mark Bittman
Categories dinner, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it's hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
- In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.
- Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 706 milligrams, Sugar 5 grams, TransFat 0 grams
CORN & ZUCCHINI PAN SOUFFLE
A robust and filling meal chock full of veggies, who could resist this? My inclination is to omit the cilantro because I don't like it, and to substitute the jalapenos for chili powder. Recipe & photo: recipe.com
Provided by Ellen Bales
Categories Other Main Dishes
Time 55m
Number Of Ingredients 15
Steps:
- 1. In a large mixing bowl, beat whites and salt until stiff peaks form; set aside.
- 2. Place yolks in bowl; beat lightly. Set aside. In a medium saucepan cook and stir onions in butter for 1 minute. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir about half the mixture into yolks. Return all to saucepan. Stir in cheddar, cayenne and nutmeg until cheese melts. Remove from heat.
- 3. Add about 1/2 cup of the egg whites to the sauce to lighten. Gently fold sauce mixture into remaining whites. Fold in corn and zucchini. Spoon into a greased (with butter) 2-quart shallow round baking dish. Sprinkle with Parmesan.
- 4. Bake, uncovered, in a preheated 400-degree oven for 22 to 25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve with Tomato Relish and, if desired, Parmesan shavings.
- 5. TOMATO RELISH: In a bowl combine 1-1/2 cups halved or quartered grape tomatoes; 1/2 cup sliced green onions, 3 Tbsp. lime juice; 3 Tbsp. snipped fresh cilantro; 2 Tbsp. minced, seeded jalapeno; 1/2 tsp. salt, and 1/2 tsp. ground cumin.
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
ZUCCHINI AND CORN SOUFFLE
Steps:
- For The Tomato Relish : Place all the Tomato Relish ingredients in to a bowl and toss them gently. Serve with slices of the Zucchini and Corn Souffle.
- For The Zucchini and Corn Souffle:
- The first step in in making Zucchini and Corn Souffle is preheating the oven and greasing a 10 inch round baking dish that holds 2 quarts with butter. Beat the egg whites in a large bowl with a 1/2 Teaspoon of salt until stiff peaks form. Set the whites to the side. Place the egg yolks in a medium bowl and beat them slightly, set the bowl aside.
- Place the sliced green onions and butter in a medium size saucepan, cook and stir the onions and butter for 1 minute. Stir the flour into the ingredients in the saucepan. Add the milk all at once to the pan.. Cook and stir the ingredients until they are thick and bubbly.
- Stir about half the mixture we just made with the milk ,into the bowl with the egg yolks. After the egg yolk and milk mixture is stirred together, place it back into the pan with the rest of the green onion/milk mixture. Stir the shredded Cheddar Cheese, Cayenne pepper and nutmeg into the pan. Cook and stir the ingredients until the cheese melts. When the cheese has melted remove the pan from the heat.
- Fold about a half cup of the egg whites to the sauce to lighten it. Gently fold the egg white and sauce mixture into the remaining egg whites. Fold the corn and shredded zucchini into the bowl. Spoon the mixture into your buttered baking dish and sprinkle with grated Parmesan Cheese. Bake the dish for about 25 minutes or until a knife inserted into the center comes out clean.
- For The Tomato Relish - Place all the Tomato Relish ingredients together in a bowl and stir to combine them. Serve with your gorgeous Zucchini and Corn Souffle
ZUCCHINI AND CORN CASSEROLE
This can be served on it's own or served as a side. You may need 3 zucchini depending on the size. But this is so easy to make, and a great way to use up zucchini that you can't give away for love nor money!.
Provided by Tisme
Categories Vegetable
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a pan & add spring onions, fry until onions are just soft.
- Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
- Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
- Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
- Pour cream mixture over the zucchini mix that is in the baking dish.
- Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
- Garnish with shopped chives and slice and serve whilst hot.
Nutrition Facts : Calories 287.7, Fat 23.7, SaturatedFat 14.2, Cholesterol 140.6, Sodium 184, Carbohydrate 12.6, Fiber 1.9, Sugar 1.8, Protein 8.7
ZUCCHINI CORN CASSEROLE
I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.
Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
CORN SOUFFLE STUFFED ZUCCHINI
I found this among my stacks of recipes. I am not sure were it came from. Serving suggestions: steak & seasoned rice.
Provided by Chef Kodi
Categories Corn
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- PREHEAT oven to 350°F.
- COMBINE 1st 2 ing. and 1/3 cup cheese in small bowl.
- Fill zucchini halves with mixture.
- Top with remaining cheese.
- Place on baking sheet.
- BAKE for 30 to 35 minutes or until zucchini is done.
Nutrition Facts : Calories 62.6, Fat 3.5, SaturatedFat 2.2, Cholesterol 11.1, Sodium 33.5, Carbohydrate 4.2, Fiber 1.2, Sugar 1.9, Protein 4.5
CORN ZUCCHINI SAUTE
This side makes a colorful accompaniment to the pork chops or to any Mexican-style meal. I've loved this dish since I was a child.-Sylvia Sonnenburg, Sonnenburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally., Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 256 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 535mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.
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CORN AND ZUCCHINI PAN SOUFFLE - BETTER HOMES & GARDENS
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Servings 8Calories 221 per servingTotal Time 30 mins
- Preheat oven to 400 degrees F. Grease a 2-quart shallow round (10-inch diameter) with butter; set aside. In large mixing bowl beat whites and 1/2 teaspoon salt until stiff peaks form; set aside.
- Place yolks in bowl; beat lightly. Set aside. In medium saucepan cook and stir onions in butter 1 minute. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir about half the mixture into yolks. Return all to saucepan. Stir in cheddar, cayenne, and nutmeg until cheese melts. Remove from heat.
- Add about 1/2 cup of the egg whites to the sauce to lighten. Gently fold whites-sauce mixture into remaining whites. Fold in corn and zucchini. Spoon into dish. Sprinkle with Parmesan. Bake uncovered, 22 to 25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve with Tomato Relish and, if desired, Parmesan shavings.
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- Place the shredded zucchini in a colander and sprinkle with 1 teaspoon salt. Allow the zucchini to drain for approximately 30 minutes. Squeeze the remaining liquid from the zucchini and place it on paper towels to blot dry. *Note - the zucchini needs to be very dry for this soufflé to rise well, so don't rush these drying steps.
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