Corn & Zucchini Pudding

Name: Corn & Zucchini Pudding
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
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

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.

Tip

To remove corn kernels from a corn cob, firmly hold cob upright in a bowl. Use a sharp knife to make long downward strokes along the cob, separating the kernels from the cob.

Substitute frozen corn for fresh.

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Nut Free Side Dish Summer Vegetarian

Nutrition 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

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Corn & Zucchini Pudding

Ingredients