Corn & Zucchini Pudding

Prep time: 15min
Total time: 70min
Serves: 12
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
Per serving (1/12 of the recipe):
calories
140
fat
7 g
saturated fat
3.5 g
carbs
15 g
sugar
2 g
protein
5 g
cholestrol
75 mg
fibre
1 g
sodium
190 mg

Directions

  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.

  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.

  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.

  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.

  5. Bake 50 to 55 min. until puffed and set. Cool slightly. Garnish with reserved corn, zucchini and onion to serve.