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Zucchini & Sweet Corn Souffle

As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois
  • Total Time
    Prep: 40 min. + standing Bake: 45 min.
  • Makes
    10 servings

Ingredients

  • 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

Directions

  • 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
1 serving: 178 calories, 12g fat (7g saturated fat), 152mg cholesterol, 599mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 8g protein.

Reviews

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Average Rating:
  • Laura
    Sep 30, 2020

    What if you can't serve it immediately? Would it be okay warmed up?

  • cassiecooker69
    Aug 3, 2020

    I was looking for a recipe to use up summer squash from our garden when I came across this recipe. I halved the recipe and used yellow summer squash in place of zucchini and chives in place of green onions since this is what I had on hand. It was tasty and my son who does not like eggs ate it. I will be making it again!

  • Beth
    Sep 23, 2019

    The recipe sounded perfect for what I wanted to make for a Family get together. Then I read the reviews and was convinced. Especially the one by the bragging husband... LOL . My Family wasn't familiar with souffles and were skeptical then I told them about the Bragging Husband review and they were on board. It only took one bite for ALL of them to agree that this recipe is scrumptious. It's a bit time consuming but not hard. Follow the directions and you will succeed, and be very Happy you tried it !!!

  • ejshellabarger
    Sep 7, 2014

    This dish was delicious! I had problems getting the middle to cook completely but we enjoyed the cooked portions. My husband doesn't even like eggs but he went for seconds and thirds! Definitely worth another try to get the middle cooked to perfection.

  • randcbruns
    Aug 31, 2014

    Love this twist on a souffle. It helped me use up some extras from my garden. I will be making this again.

  • vbag
    Aug 6, 2014

    I absolutely loved the zucchini and cheese mixture in this recipe. I actually used white corn for a different taste.

  • glalk
    Jul 26, 2014

    This is great recipe. It took some time from start to finish (2 hours) but it was worth it.

  • matteliz
    Jun 25, 2014

    A nice fresh taste of summer! I made this with my first zucchini of the season, and it was delicious. My tween son liked it, as did my husband and I. Boiling the corn was unnecessary--I just briefly sauteed it with the zucchini and saved a step.

  • rinshin
    Jun 21, 2014

    Good as it comes! Wonderful souffle worth many repeats. Thanks for sharing.

  • JonyRichards
    May 31, 2014

    Sometimes it is okay to brag... So I will take a moment to brag on my wife who prepared the lightest, most delicious, most beautiful, most unbelievable, crazy-good, melt-in-your-mouth, make your tongue jump up and slap your brain Zucchini & Sweet Corn Souffle tonight for dinner. I know for a fact that she substituted sharp cheddar cheese for the Swiss, skim milk instead of 2%, and liquid (spray) butter substitute for the butter, so the calorie, fat and nutritional info won't be exact. A nice size portion was just about 150 to 175 calories, so I had two portions! I mixed up my steamed, mixed vegetables into it on my plate. Happy day! Hope it turns out as awesome for you as it was for me! I just took the leftovers out of the fridge just to SMELL it again! I'm happier'an a tick on a fat dog!