Zucchini and Corn Souffle

Zucchini and Corn Souffle will have you craving zucchini and corn all year long thanks to this amazing recipe!

Zucchini and Corn Souffle is a fantastic use of your home grown, store bought or favorite Farmers Market fresh vegetables.  When you’re up to your chin in fresh zucchini from your garden during the Summer, think about this recipe. 

What if I don’t like zucchini as a vegetable for my Corn Souffle? All The Options

Zucchini isn’t the only fresh vegetable you can use from your garden to make this fantastic dinner recipe.  You can also use fresh corn on the cob and green onions when they’re in season for the souffle.  When the need arises you can substitute drained canned corn for fresh corn on the cob.

The fantastic Tomato Relish to top our vegetable packed souffle is made with more vegetables you can get… yes, straight from your garden. This is an all purpose Tomato Relish that would be fantastic served with grilled steak, baked or grilled chicken, pork chops or seafood. 

Or for that matter, serve it on omelets or scrambled eggs for breakfast! We’re going to make this fantastic souffle recipe together so let’s gather the ingredients.

Zucchini and Corn Souffle Ingredients:

Corn Souffle Ingredients:

• 5 eggs, room temperature (separate the egg yolks from the egg whites.)
• 1/2 Teaspoon salt
• 3 Tablespoons butter
• 1 Tablespoon all purpose flour
• 2/3 cup milk
• 1 cup shredded sharp cheddar cheese 
• pinch of cayenne pepper
• pinch of ground nutmeg
• 2 cups fresh corn kernels (use canned corn drained if corn isn’t in season) 
• 1 1/2 cups fresh zucchini shredded
• 1/4 cup shredded Parmesan Cheese

 Tomato Relish Ingredients:

• 1 1/2 cups grape tomatoes cut in half
• 1/2 cup green onions, sliced
• 3 Tablespoons lime juice
• 3 Tablespoons fresh cilantro
• 2 Tablespoons seeded and minced Jalapeno Pepper
• 1/2 Teaspoon salt
• 1/2 Teaspoon Cumin

The Steps In Creating Your 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.

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.  

Add 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. 

The Final Product!

 Bake the dish for about 25 – 30 minutes or until a knife inserted into the center comes out clean.  While your waiting for your delicious Zucchini and Corn Souffle to come out of the oven, make 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 Souffle is for all of you garden fresh vegetable lovers and it’s “What’s For Dinner”?! Enjoy!

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Zucchini and Corn Souffle

Prep Time30 minutes mins

Cook Time25 minutes mins

Course: dinner

Cuisine: American

Keyword: corn, souffle, zucchini

Servings: 8

Ingredients

• 5 large eggs
• 1/2 Teaspoon salt
• 1/3 cup sliced green onions
• 3 Tablespoons butter
• 2/3 cup milk
• 1 cup sharp cheddar cheese, grated
• 2 cups fresh corn kernels
• 1 1/2 cups shredded zucchini
• 1/4 cup Parmesan Cheese, grated
• pinch of Cayenne Pepper
• pinch of ground nutmeg

Tomato Relish Ingredients

• 1 1/2 cups grape tomatoes
• 1/2 cup green onions, sliced
• 3 Tablespoons lime juice
• 3 Tablespoons fresh cilantro
• 2 Tablespoons seeded and finely chopped Jalapeno Pepper
• 1/2 Teaspoon salt
• 1/2 Teaspoon cumin

Instructions

• 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

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