Zucchini-Corn Pudding
A creamy zucchini and corn pudding with sharp cheddar and a hint of spice, perfect as a side dish for ham or turkey, with a rich, savory flavor profile.
Ingredients
Instructions
- Sauté onion, green pepper, and garlic in butter and oil until tender.
- Add chopped zucchini and cook slowly for 10 to 15 minutes.
- Stir in corn and seasonings (salt, pepper, cayenne). Cool the mixture.
- Add beaten egg yolks, grated Cheddar cheese, melted butter, and sugar to the cooled mixture.
- Beat egg whites until stiff and fold into the vegetable mixture.
- Pour the mixture into a greased 2 1/2-quart casserole.
- Set the casserole in a pan of hot water and bake for 1 hour at 350°F.
- May be baked ahead and reheated before serving.
Nutrition & Diet Analysis (per serving)
931
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).