Corn & Zucchini Pudding
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 10 m
- Serves
- 12
Ingredients
- 1 tbsp
- butter
- 15 mL
- 2
- small zucchini, finely diced
- 1
- small onion, finely diced
- 3/4 tsp
- each salt and pepper, divided
- 4 mL
- 4 cups
- fresh corn kernels, divided
- 1 L
- 1/4 cup
- all-purpose flour, divided
- 60 mL
- 2 cups
- 10% half & half cream, divided
- 500 mL
- 4
- eggs, beaten
- 3 tbsp
- finely chopped chives
- 45 mL
- 1 1/2 tsp
- ground paprika
- 7 mL
Directions
Step 1
Preheat oven to 350°F (180°C). Melt butter in skillet over medium heat. Add zucchini, onion, 1/4 tsp (1 mL) each salt and pepper; cook about 5 min. until tender. Transfer mixture to large bowl; reserve 2 tbsp (30 mL) for garnish.
Step 2
Meanwhile, place corn kernels in saucepan; cover with water. Bring to a boil then immediately reduce heat to medium-low; simmer 2 to 3 min. until tender. Drain corn; reserve 2 tbsp (30 mL) for garnish.
Step 3
Add 2 cups (500 mL) corn kernels to the large bowl of zucchini and onion mixture. Toss with 1 tbsp (15 mL) flour to coat. Set aside.
Step 4
In blender, puree remaining corn kernels (excluding garnish) with 1/2 cup (125 mL) cream. Transfer to large bowl; whisk in remaining flour, cream, salt and pepper, eggs, chives and paprika. Fold in flour-coated corn, zucchini, onion mixture. Scrape into greased 8 x 8-in. (20 x 20-cm) baking dish.
Step 5
Bake 50 to 55 min. until puffed and set. Cool slightly. Garnish with reserved corn, zucchini and onion to serve.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/12 of the recipe):
- Calories:
- 140
- Fat:
- 7 g
- Saturated Fat:
- 3 g
- Carbs:
- 15 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 75 mg
- Protein:
- 5 g
- Sodium:
- 190 mg