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.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the mixture. If you want to reduce calories, substitute half of the butter with unsweetened applesauce. You can also use frozen corn instead of fresh; just thaw it before mixing. This dish can be adapted by adding herbs like thyme or basil for extra flavor.
Serving Suggestions
Zucchini-Corn Pudding is a versatile dish that pairs beautifully with grilled meats or can be served as a hearty vegetarian main course. A side salad or roasted vegetables complement the richness of the pudding perfectly. For a delightful dessert after, consider serving with a scoop of Gran'S Custard.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a preheated oven at 350°F for about 20 minutes, or until warmed through. You can also microwave individual portions for a quick reheating option.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini-Corn Pudding contains roughly 520 calories, with 8g protein, 67g carbohydrates, and 28g fat. It is an excellent source of vitamin C (138% of the Daily Value) and dietary fiber (41% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1065mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this pudding?
Yes, you can substitute or add other vegetables like yellow squash or bell peppers to the recipe. Just ensure that their cooking times are similar to zucchini so they become tender without overcooking the dish.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just remember to bake it on the day you plan to serve it. It may take a bit longer to bake if it’s coming straight from the fridge.
What can I serve with Zucchini-Corn Pudding?
This dish goes well with a variety of sides. Consider pairing it with roasted chicken for a savory meal, or serve alongside a fresh garden salad for a lighter option. It also works well with a side of crusty bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).