Corn and Zucchini Pan Souffle

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 177.1
  • Total Fat: 10.2 g
  • Cholesterol: 154.6 mg
  • Sodium: 506.7 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 11.4 g

View full nutritional breakdown of Corn and Zucchini Pan Souffle calories by ingredient
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Introduction

Grease shallow 2 qt bowl. Separate eggs and beat whites and salt until firm. Brown onion in butter Add flour astirring thoroughly and then milk cook till thick and bubbly add 1/2 mixture to slightly beaten egg yolks and then return all to pan. Add sharp cheese and mix until thoroughly melted. Add 1/2 beaten egg whites to mixture and fold in gently. Return mixture to bowl and fold into remaining egg whites. Stir in corn and zucchini mixing thoroughly. spinkl e top with parmesan. bake at 400 degrees approx 25 minutes(until knife inserted comes out clean. Let stand 10 minutes then seve. Grease shallow 2 qt bowl. Separate eggs and beat whites and salt until firm. Brown onion in butter Add flour astirring thoroughly and then milk cook till thick and bubbly add 1/2 mixture to slightly beaten egg yolks and then return all to pan. Add sharp cheese and mix until thoroughly melted. Add 1/2 beaten egg whites to mixture and fold in gently. Return mixture to bowl and fold into remaining egg whites. Stir in corn and zucchini mixing thoroughly. spinkl e top with parmesan. bake at 400 degrees approx 25 minutes(until knife inserted comes out clean. Let stand 10 minutes then seve.
Number of Servings: 8

Ingredients

    5 eggs(divided)
    1 tsp salt
    3 T butter
    1/3 c sliced green onion
    1T corn flour
    1 cup milk
    2cups fresh corn (removed from cob)
    2 cups grated drained zucchini
    dash cayenne peppper
    dash ground nutmeg

    1/4 cup grated parmesan

Directions

makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user REMODELME.

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