Zucchini And Corn Soufflé Recipes

ZUCCHINI & SWEET CORN SOUFFLE

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.

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 CORN BAKE

Steps:

• In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

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.

CORN & ZUCCHINI PAN SOUFFLE

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.