Best 6 Zucchini Sweet Corn Souffle Recipes

CORN AND ZUCCHINI PAN SOUFFLE

Steps:

• 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.

ZUCCHINI SOUFFLE

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

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.

ZUCCHINI SOUFFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
• Bake in preheated oven for one hour.

FRESH CORN AND ZUCCHINI SAUTE

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.

ZUCCHINI CORN CASSEROLE

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.