ZUCCHINI SOUFFLE
A delicious, simple zucchini souffle recipe given to me by my mother. If you like zucchini, then you'll love this!
Provided by SARINAW
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 17.4 g, Cholesterol 93 mg, Fat 16.5 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 253.8 mg, Sugar 2.8 g
ZUCCHINI AND CORN SOUFFLE
Steps:
- 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
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.
ZUCCHINI SOUFFLE
This is a recipe I found on the internet. I made some changes to it to make it more flavorful. It was a big hit with my family! Its light, fluffy and cheesy. I added my photo!
Provided by Lillian Russo
Categories Side Casseroles
Time 1h15m
Number Of Ingredients 11
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.
CORN & ZUCCHINI PAN SOUFFLE
A robust and filling meal chock full of veggies, who could resist this? My inclination is to omit the cilantro because I don't like it, and to substitute the jalapenos for chili powder. Recipe & photo: recipe.com
Provided by Ellen Bales
Categories Other Main Dishes
Time 55m
Number Of Ingredients 15
Steps:
- 1. In a large mixing bowl, beat whites and salt until stiff peaks form; set aside.
- 2. Place yolks in bowl; beat lightly. Set aside. In a medium saucepan cook and stir onions in butter for 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.
- 3. Add about 1/2 cup of the egg whites to the sauce to lighten. Gently fold sauce mixture into remaining whites. Fold in corn and zucchini. Spoon into a greased (with butter) 2-quart shallow round baking dish. Sprinkle with Parmesan.
- 4. Bake, uncovered, in a preheated 400-degree oven for 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.
- 5. TOMATO RELISH: In a bowl combine 1-1/2 cups halved or quartered grape tomatoes; 1/2 cup sliced green onions, 3 Tbsp. lime juice; 3 Tbsp. snipped fresh cilantro; 2 Tbsp. minced, seeded jalapeno; 1/2 tsp. salt, and 1/2 tsp. ground cumin.
ZUCCHINI SOUFFLé
To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic until it's really soft, almost melting. (If there's liquid in the pan when you're done, drain it to further lighten the mixture.)
Provided by Mark Bittman
Categories dinner, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 706 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI CORN CASSEROLE
I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
EASY CORN SOUFFLE
This is not only a flavorful souffle, it is also virtually impossible to fail with it!
Provided by patriciafulda
Categories Side Dish Vegetables Corn
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
- Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
- Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
- Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
- Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 22.3 g, Cholesterol 188.7 mg, Fat 6.5 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 2.3 g, Sodium 406.8 mg, Sugar 4.1 g
CORN SOUFFLé
Easy corn casserole for the holidays, made with corn muffin mix, canned corn, egg, butter and sour cream, a favorite holiday side dish.
Provided by Kelly | the hungry bluebird
Categories Side Dish
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 350 º
- Lightly butter a 2-quart casserole dish.
- Combine all ingredients and mix well. Pour into casserole dish and bake 45 - 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish. A deeper dish takes longer.)
Nutrition Facts : Calories 312 kcal, ServingSize 1 serving
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- 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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- Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.
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- Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
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- 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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- Cook the zucchini in boiling water for 8 minutes until tender. Drain, then put in a food processor with the milk and mix until smooth. Preheat the oven to 180°C (350°F/Gas 4).
- Melt the butter in a heavy-based saucepan and stir in the flour. Cook, stirring, for 2 minutes over low heat without browning. Remove from the heat and add the zucchini purée, stirring until smooth. Return to the heat and bring to the boil. Simmer, stirring, for 3 minutes, then remove from the heat. Pour into a bowl, add the cheese and spring onion and season well. Mix until smooth, then beat in the egg yolks until smooth again.
- Whisk the egg whites in a clean dry bowl until soft peaks form. Spoon a quarter of the egg white onto the soufflé mixture and quickly but lightly fold it in, to loosen the mixture. Lightly fold in the remaining egg white. Pour into the soufflé dish. Bake for 45 minutes, or until the soufflé is well risen and wobbles slightly when tapped. Test with a skewer through a crack in the side of the soufflé — the skewer should come out clean or slightly moist. If it is slightly moist, the soufflé will be cooked in the centre by the time it reaches the table. Serve immediately.
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