Zucchini-Corn Pudding

14 ingredients
8 steps

Ingredients

  • 2 Tbsp. butter
  • 2 Tbsp. oil
  • 1/2 c. minced onion
  • 1/4 c. chopped green pepper
  • 1 clove garlic, minced
  • 2 lb. zucchini, chopped
  • 2 c. corn
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. cayenne
  • 3 eggs, separated
  • 1 c. grated Cheddar cheese
  • 1/4 lb. butter, melted
  • 2 Tbsp. sugar

Directions

  1. 1
    Saute onion, pepper and garlic in butter and oil until tender. Add zucchini and cook slowly 10 to 15 minutes.
  2. 2
    Stir in corn and seasonings.
  3. 3
    Cool.
  4. 4
    Add beaten egg yolks, cheese, melted butter and sugar.
  5. 5
    Beat egg whites until stiff, fold into vegetable mixture. Pour into greased 2 1/2-quart casserole.
  6. 6
    Set in pan of hot water. Bake 1 hour at 350°.
  7. 7
    May be baked ahead and reheated.
  8. 8
    An excellent compliment to a baked ham or turkey!

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