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.
CORN ZUCCHINI SKILLET
This dish is a summer favorite with fresh zucchini, yellow summer squash, and corn, smothered in gooey Cheddar cheese!
Provided by EcoCrafty
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.
- Melt the butter in a large skillet with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. Stir in the corn; cook and stir until cooked through, about 5 minutes. Add the zucchini and yellow squash slices, and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.
- Remove the lid, season the vegetables with salt and pepper, and sprinkle with Cheddar cheese. Place the lid back on the skillet, and turn off the heat. Allow the cheese to melt, and serve hot.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 32.6 g, Cholesterol 49.7 mg, Fat 17.9 g, Fiber 6.3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 291.9 mg, Sugar 10.9 g
ZUCCHINI AND RED PEPPER SOUFFLE (SERVED INDIVIDUAL)
These are light and airy and a perfect side dish. Don't expect something too spicy, because zucchini by nature tends to have mild or almost "bland" flavor as some call it. But if you are a zucchini lover, this is definitely for you. Feel free to add a bit more spice, but I enjoy these as is. There is just a subtle flavor with the red pepper and a little cheese. I originally baked these in a regular muffin pan, but I prefer to use the larger muffin pan now, but you can easily use 13x9" pan. Feel free to change this up by adding chopped mushroom, scallions, green or yellow pepper, olives, or different cheeses.
Provided by SarasotaCook
Categories Vegetable
Time 35m
Yield 6-12 Individual servings or 1 9x12 dish, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Vegetable Base -- In a medium size saute pan, I like non-stick for this, but use what you have, add the butter and bring to medium heat. Then add in the onion, garlic and red pepper and cook 1-2 minutes, next -- add the zucchini and cook another 1-2 minutes. You just want to the vegetables to get a head start, you don't want them all the way done. Remove from the heat, transfer to a small bowl and season with parsley, oregano, salt and pepper.
- Flour Base -- In a small bowl add the eggs and beat using a whisk until the eggs are light and fluffy, it should take about 1 minute.
- Then in a large bowl, add the flour and baking powder and mix well. Then add the oil, cheese and egg and again -- mix well. Lastly, add in the vegetables and fold in so everything so it is well combined.
- Bake -- Middle shelf of your oven and the temp should be at 350 degrees. Make sure that either your muffin pan or 13x9" pan is sprayed well with a non-stick spray. Pour the mixture in your pan or muffin tins and sprinkle with a little paprika and the remaining 1 tablespoon parsley. For the 13x9" pan, bake 50-60 minutes, a dark based pan will cook a bit quicker than a glass pan. If using muffin tins, it depends if they are the small or large muffins. The smaller ones should take around 20-30 minutes and the larger ones, 30-40 minutes. (oven times can vary).
- Just check. Since it has an egg base, use the knife trick for testing cake. Stick the knife in the middle and if it comes out clean, they are done. Make sure to let them rest 5 minutes before serving.
- Serve -- I like to run my knife around the edge of the muffins as well as the sides of the 13x9" pan first. Then flip the pan over if using the muffin pan and they will come right out. Otherwise, you can scoop or cut into squares. and serve. It is the perfect side dish ENJOY! It is light, airy, a great summer flavor.
- And don't forget, mushrooms, peppers, even chopped tomatoes (as long as they were seeded and chopped fine) would be a great addition. Provolone, cheddar, swiss would all be nice. Use your imagination, or just clean out your refrigerator.
Nutrition Facts : Calories 281.3, Fat 18.4, SaturatedFat 5.9, Cholesterol 139.9, Sodium 192.5, Carbohydrate 19.4, Fiber 2.4, Sugar 3.8, Protein 11
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
PAN-FRIED ZUCCHINI WITH FRESH CORN
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
- Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
- Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 501 milligrams, Sugar 7 grams, TransFat 0 grams
CORN AND ZUCCHINI SAUTé
Categories Vegetable Side Sauté Corn Zucchini Summer Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
ZUCCHINI CORN BAKE
"I found the original version of this recipe in a magazine and decided to lighten it," says Diane Conser of Lakewood, New Jersey. "It's delicious!"
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 417mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
CORN SOUFFLE
My favorite holiday recipe! I have started making it during the year because twice a year isn't enough for me! I even have my mother in law requesting it for family dinners!! The final product is impressive- just don't let them know how easy it really is! This is also really good the next day (if you have any leftovers). My dad puts a scoop of leftover corn souffle in his eggs! He swears by it but I'll just take his word for it!
Provided by naptime4julie
Categories Corn
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a Pyrex serving bowl; set aside.
- Sauté chopped green peppers and onions in butter until tender.
- Pour entire contents of pan (butter and all) on top of corn mixture.
- Do not stir into the corn mixture.
- Let it set on top of it.
- Gently spread it over casserole.
- Stir sour cream until it is somewhat spreadable.
- Gently spread over the butter, onion, green pepper mixture.
- If it mixes a little it is okay, just don't stir it together.
- Top with shredded cheese.
- Cover and bake at 400° for 30 minutes.
- Casserole should rise like a souffle and bubble around edges, cheese should be nicely browned.
- Make take lid off for the last 5 minutes but make sure to watch the cheese so it won't get too dark!
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ZUCCHINI AND SWEET CORN SOUFFLE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
5/5 (3)Total Time 1 hr 20 minsServings 8Calories 226 per serving
- 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.
- In a large saucepot, melt 5 tablespoons of butter over medium/high heat. Add the corn, scallions, dried zucchini, 2 teaspoons salt, and pepper. Sauté together, occasionally stirring, for 3-5 minutes.
- Stir 5 tablespoons of flour into the corn and zucchini mixture. Cook for at least 60 seconds, stirring constantly.
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4.4/5 (7)Calories 221 per serving
- 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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